| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store |

CooksRecipes.com, where you'll find Recipes for Every Cook!

Appetizer Recipes
Bar & Brownie Recipes
Beef & Veal Recipes
Beverage & Drink Recipes
Bread Recipes
Breakfast Recipes
Cake & Frosting Recipes
Candy Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Ground Meat & Sausage
Holiday Recipes
International Recipes
Lamb Recipes
Pet Recipes
Pie & Pie Crust Recipes
Pork & Ham Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauce & Condiment Recipes
Seafood & Fish Recipes
Sidedish Recipes
Soup & Stew Recipes
Special Diets Recipes
Turkey Recipes
Vegetarian Entree Recipes
Wild Game Recipes

Indian Spiced Potatoes

3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 cup thinly sliced onions
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
2 (15-ounce) cans white potatoes, drained and sliced
1 (11-ounce) can carrots with liquid
1 (15-ounce) can peas, drained
1/4 cup finely chopped cilantro for garnish
  1. In a large skillet, heat 1 tablespoon oil until hot. Add cumin seeds and cook, stirring constantly for 30 seconds until they pop.
  2. Reduce heat to medium, add remaining oil and onions, and cook 10 minutes, or until the onions are lightly browned. S
  3. tir in the turmeric, chili powder, coriander, and salt. Reduce heat to low and add remaining ingredients (except peas and cilantro), cover and simmer 10 minutes.
  4. Stir in the peas, cover, remove from heat and let sit for 5 minutes to heat through. Sprinkle with chopped cilantro.

Makes 4 servings.

Recipe provided courtesy of The Canned Vegetable Council.

||| Save this Recipe on Delicious |||

| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store |

Copyright © 1999 - 2009 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating