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Potatoes with Random Tart Spices
1/2 chopped potato, 1" pieces
2 tbsp olive oil
Pinches of following:
- cumin seeds
- anardana (dried pomegranate seeds)
- amchoor (dried mango powder)
- Indian black salt
- finely chopped garlic
Water
Heat oil. Add spices and stir for a minute. Add potato and stir fry a bit. Add roughly quarter cup water, bring to boil, reduce heat and cover. When potatoes close to tender, remove cover and turn up heat to evaporate water. Add some more amchoor for flavor.
Verdict: Taste pretty good. This is the first time I cooked with anardana and amchoor, and didn't realize how aromatic the former was. Not that that's a bad thing. Next time I'll avoid adding garlic since it overwhelmed the fragrance while cooking. Also add anardana and amchoor right before adding the potatoes. Since they are both fruity spices, I should avoid overcooking them.
2 tbsp olive oil
Pinches of following:
- cumin seeds
- anardana (dried pomegranate seeds)
- amchoor (dried mango powder)
- Indian black salt
- finely chopped garlic
Water
Heat oil. Add spices and stir for a minute. Add potato and stir fry a bit. Add roughly quarter cup water, bring to boil, reduce heat and cover. When potatoes close to tender, remove cover and turn up heat to evaporate water. Add some more amchoor for flavor.
Verdict: Taste pretty good. This is the first time I cooked with anardana and amchoor, and didn't realize how aromatic the former was. Not that that's a bad thing. Next time I'll avoid adding garlic since it overwhelmed the fragrance while cooking. Also add anardana and amchoor right before adding the potatoes. Since they are both fruity spices, I should avoid overcooking them.