Name: Double the Potatoes with Cumin and Chiles (Zeera Waale Aloo Aur Rataloo Ki Subzi)
Yield: Serves 4
Cuisine: India
Ingredients: 1 teaspoon ground Deggi chiles (see box); or ½ teaspoon cayenne (ground red pepper) mixed with ½ teaspoon sweet paprika; ¼ cup finely chopped fresh cilantro leaves and tender stems; 2 medium-size russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning; 1 large sweet potato, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning; 2 tablespoons canola oil; 1½ teaspoons coarse kosher or sea salt; 1 tablespoon cumin seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

If you savor flavor differences, then you will love the effect of the hot ground chiles against the smooth, bland backdrop of white and sugary sweet potatoes. Opposites attract and can have a harmonious balance—you’ll see.

Ingredients

2 medium-size russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning
1 large sweet potato, peeled, cut into 1-inch cubes, and sub

Method

Drain the white potatoes and the sweet potato, and pat them dry with paper towels.
Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 to 10 seconds. Immediately add the white and sweet potatoes and cook, stirring occasionally, until they turn light brown around the edges, ab

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Ingredients

Method

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