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In a large skillet heat cumin, caraway, cuminseed, ground coriander in the oil only until fragrant, swirling the pan. Add the onion and cook 1 minute. Add the garlic, hot chile, and ginger, and cook until the onion is tender. Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper. Warm the dish through until hot and garnish with the cilantro and mint leaves. Serve hot.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Indian cooking techniques and spice mastery
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Indian cooking techniques and spice mastery
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tabletop tandoor — extreme dry heat for naan and tandoori