If you, like me, love the flavors of Indian food, then these potatoes will become your new favorite side dish! These potatoes make a wonderful side to a curry or dal, but also work well with classic roast chicken or even burgers!
1Tbsp. fresh gingerpeeled and minced, or use 3/4 tsp. ground ginger
3clovesgarlicminced, about 1 1/2 tsp.
1jalapeño pepperhalved lengthwise, seeded (a grapefruit spoon works well), and finely diced
1tsp. curry powder
1tsp. garam masala
1/2tomatochopped
1 1/2lbs. red potatoeschopped
1/2tsp. salt
Instructions
Heat a lidded large heavy skillet over medium heat and add the oil.
When it is hot, add the onions, and when they start to brown after about 5 minutes, add the ginger, garlic, jalapeño, curry powder, and garam masala.
Cook it for 2 more minutes, then stir in the tomatoes.
Add the potatoes and salt and stir to coat them. Add 1 cup of warm water, bring it to a boil, cover, and reduce the heat to simmer it for 15 minutes, stirring occasionally.
Uncover and simmer it for 10 more minutes or until most of the liquid is absorbed and the potatoes are very tender. Serve immediately.
Notes
Nutritional Information Per Serving (% based upon daily values):Calories 122, Total Fat: 3g, 4%; Saturated Fat: 0g, 0%; Cholesterol: 0mg, 0%; Sodium: 107mg, 4.5%; Total Carbohydrate: 23g, 7.5%; Dietary Fiber: 3g, 12%; Sugar: 3g; Protein: 3gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dairy-Free, Fall, Kid-Friendly, Kosher, Low Fat, Low Sodium, No Added Sugar, Nut-Free, Side Dish, Spring, Summer, Vegan, Vegetarian