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Sliced Potatoes with Cumin Seeds

Serves 6 to 8

This recipe has been passed along from generation to generation. It’s extremely simple and can be made with just a few ingredients on hand. I like to keep the skin on the potatoes before slicing, but you can always peel them if that’s the way you like your potatoes. You can garnish this dish with chopped green chillies, cilantro or freshly fried onions (not the ones you buy in a packet).  Do not try to add or subtract any ingredient from this recipe as it will become an entirely new recipe. If you have a non-stick pan, use that as it is the best utensil to use for making this dish. The potatoes do not need any water added while cooking, so the non-stick surface helps to prevent burning. Enjoy this dish by itself or with any curry and bread of your choice. Personally, I like to eat it with roti (Indian flat bread) and achaar chicken (tangy chicken).

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What you Need

8 medium potatoes cut in four and then sliced thin
¼ cup canola oil
2 tbs cumin seeds
10 dried or fresh curry leaves
Salt to taste
6 dried round red peppers

How To:

1.       Heat up oil in a non-stick pan.
2.       Add cumin seeds, curry leaves and dried round peppers.
3.       Once they start to sizzle, add the potatoes and salt. Do not add water at any point while cooking.
4.       Stir until the potatoes are completely coated with the cumin seeds and oil.
5.       Cook for about 20 mins on medium heat or until the potatoes are tender to the touch. Do not stir a lot as the potatoes will break and become mushy.
6.       Garnish with cilantro and green chillies.

ENJOY! 

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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