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Indian Ginger Potatoes

This easy ginger potato dish is so flavorful. Make it even faster by cooking the potatoes ahead of time or using leftover potatoes. —Erin Kelkar, Norcross, Georgia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 medium potatoes (about 1-1/2 pounds), peeled and cut into 1-inch pieces
  • 2 tablespoons canola oil
  • 1 medium onion, coarsely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon minced fresh gingerroot
  • 1/2 teaspoon ground turmeric
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons chopped fresh cilantro

Directions

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain.
  • Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, jalapeno and ginger; cook and stir until onion is lightly browned, 3-4 minutes. Add turmeric; cook 1 minute longer.
  • Reduce heat to low; add potatoes, water, salt, garlic powder and cayenne pepper. Cook, covered, until potatoes are heated through, 4-6 minutes, stirring occasionally. Sprinkle with cilantro before serving.
Nutrition Facts
3/4 cup: 201 calories, 7g fat (1g saturated fat), 0 cholesterol, 301mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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