Bombay Potatoes with Cilantro Lime Sauce

Enjoy these sticky, deliciously spiced potatoes with tangy cilantro sauce as your next appetizer! We enjoyed this recipe at our Redmond location for Kiwanis Indian Food Night.

Ingredients:

• 2 tsp turmeric powder, divided
• 1 tsp red chili powder
• 4 Tbl chickpea flour
• 2 tsp sea salt
• 4 tsp water
• 2 Tbl vegetable oil
• 1 tsp. black mustard seed
• 1 ½ tsp cumin seed
• 6 medium Yukon Gold potatoes
• 1 lime
• 1 cup yogurt (not Greek)
• ¼ cup cilantro

Method:

Stir together juice from one lime, yogurt and cilantro and set aside.

Bring water in a 3-4 quart saucepan to a boil with 1 tsp of turmeric powder. Quarter potatoes and drop into boiling water. Boil for 10-15 min. After 10 min fork test the potatoes and if it goes through easily take the potatoes off the heat, drain and cool. Peel potato skins, they should slip off easily.

Prepare spice mix while potatoes are boiling in a medium bowl that can hold all the potatoes. Add chickpea flour, 1 tsp turmeric, salt and chili powder and whisk. Drop peeled potatoes into a bowl with the spices and toss evenly to coat. Add 4 tsp of water and toss just so spices stick to potatoes.

In skillet, heat vegetable oil on medium heat. Once oil glistens, add mustard seed and once they start to sputter add cumin seeds, toast for 20 seconds. Add potatoes to skillet and fry for 3-4 minutes, stir and fry for another 3-4 min. Remove from heat and serve with sauce.