Indian New Potatoes with Turmeric Recipe

• 1 1/2 pounds unpeeled new potatoes
• 6 tablespoons vegetable oil
• Pinch of asafetida (optional)
• 1 tablespoon black mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne

1. Cut potatoes into small dice.
2. Heat vegetable oil in a wok or frying pan over medium heat.
3. When hot, quickly add asafetida, then black mustard seeds and cumin seeds, then stir in the potatoes.
4. Sprinkle in turmeric and cook, shaking often, for about 15 minutes, or until lightly browned and almost cooked through.
5. Just before the potatoes are done, sprinkle in coriander, ground cumin, cayenne, and salt to taste.
6. Drain any excess oil in a colander before serving.

unpeeled new potatoes, vegetable oil, asafetida, black mustard seeds, cumin seeds, turmeric, ground coriander, ground cumin, cayenne

Taken from www.chowhound.com/recipes/indian-new-potatoes-with-turmeric-10545 (may not work)