Potatoes with Kabita spices by Laurent Mariotte and Sonia Ezgulian
- Total time
- 40 min
- servings
- 4 servings
- Dish type
- Other
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Prep
20 min
Cook
20 min
Total time
40 min
Ingredients
Ingredients
- 600 g 600 g of new (small) potatoes
- 3 3 juicy yellow lemons
- 3 gousse 3 cloves of garlic
- 2 2 green peppers from the vegetable garden
- 1 c. à soupe 1 tablespoons of golden sesame seeds
- 1 1/2 teaspoons of cumin seeds
- 1 c. à café 1 teaspoons of turmeric shaved
- 5 5 strands of coriander
- 1 1 fillets of sesame oil
- 1 c. à café 1 teaspoons of large, shaved salt
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Method
- 1
Press the lemons, put the juice in a saucepan and bring to a boil. By concentrating, the lemon juice will caramelize and become very dark. Remove from the fire and let cool.
- 2
Brush the potatoes and cook for 10 minutes in boiling salted water.
- 3
In a mortar, crush together sesame seeds, cumin seeds, a green pepper (remove the seeds if you want a moderate spice), garlic and large salt. You get a very aromatic paste. If you don't have a mortar, chop it with a sharp knife.
- 4
In a pan, with sesame oil, cook the turmeric, the second chilli, and add the spice paste and the caramelized lemon juice.
- 5
Stir in the pre-cooked potatoes and mix over high heat for 2 minutes. Remove from the fire, sprinkle with coriander and taste Nepalese, with steamed breads or French, with a green salad.
Source : marmiton
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