Boil the potatoes until tender. Drain and peel off the skin. Chop into 2 inch cubes.
Make a paste by chopping the garlic, serrano pepper, and ginger root. Set aside.
Heat the oil in a heavy pan over medium high heat. Add the cumin and coriander seeds once they begin to pop and slightly brown add the onion and cook for 2 minutes.
Lower the temperature to medium and add the garlic-ginger paste, the dry spices, and salt.
Stir well and cook for 2-3 minutes until all the flavors have melded together.
Add the potatoes and cook until fried on all sides, about 10 minutes.
Taste and season with salt as needed. Place in a bowl and top with cilantro.
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