- 2 lbs. small new potatoes
- 1/4 cup raw sesame oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 inch ginger root
- 3/4 cup water
- 1 tablespoon ground coriander
- 1/2 teaspoon cayenne
- 1/2 packed cup cilantro leaves
If potatoes are larger than 1 inch across, halve or quarter them as necessary so each piece is approximately 1 inch in diameter.
Mince the ginger.
Heat the oil in a large wok or frying pan.
Add the cumin, turmeric and ginger and stirfry for 1 minute.
Add the potatoes and stirfry for an additional 2-3 minutes.
Add the water and bring to a vigorous boil.
Cover tightly and cook until potatoes are tender, approximately 10-15 minutes.
Uncover and add the coriander and cayenne. Mix in well.
Add the cilantro and stirfry for additional minute.
Serve hot or at room temperature.