Garam Masala Potatoes

So, I was wandering through Pinterest, (dangerous, I know) when I came across this FABULOUS recipe by Tami from the blog "A Bite to Eat" that I just HAD to share.

This is straight from her blog, you can find the link at the bottom of the post.

Enjoy!

Servings: 6-8

Time: Cook Time: 20-25 minutes Active time: 10 minutes, Potatoes in about 30 minutes

Hardware: A cutting board and knife, measuring spoons and cups, a large pot, a colander, a heavy skillet, a spatula

 

Ingredients:

• 1 ½ pounds new white or red potatoes
• 1 small onion (½ cup)
• 1 large red bell pepper (1 cup)
• 1-2 chili peppers (chose them for the level of heat you prefer-jalapeños are pretty mild-I used serranos, which are a little hotter)
• 3 cloves garlic
• 1 tablespoon Garam Masala
• 2 teaspoons cilantro
• 1 teaspoon ginger
• 1 lemon
• Salt
• Sesame oil to cover the bottom of the skillet (you can substitute olive oil or butter)

1. Wash the potatoes but do not peel them. Cut the potatoes into 1 inch cubes. Try to make the cubes the same size so that they will cook evenly.
2. Chop the onion, red pepper and garlic. Slice the chili pepper. Remove the seeds if you want less heat. Mince the cilantro. Juice the lemon. Set everything aside.
3. Parboil the potatoes until they are easy to pierce, but still firm. This step is done because you want them to brown before the other veggies get soft. Drain the potatoes.
4. Heat the oil on medium. Add all the veggies and spices. Salt generously and stir. Allow the bottom of the potatoes to crisp, about 5 minutes.
5. Flip the potatoes and cook until desired tenderness. Flip occasionally, but do not stir because you don’t want the veggies to get mushy.
6. Taste and adjust the salt. Sprinkle with a tablespoon of lemon juice. Serve warm.

See the full Blog Post HERE