Indian Spiced Potatoes

• 1 tablespoon salad oil
• 1/4 teaspoon caraway seed
• 1 teaspoon cumin seed
• 1 cup finely chopped red onion
• 2 cloves garlic, minced
• 6 fresh serrano chilies (about 1 1/2 oz. total), stemmed, seeded, deveined, and minced
• 2 teaspoons minced fresh ginger
• 2 teaspoons ground dried turmeric
• 3 cups diced cooked thin-skinned potatoes
• 1 to 2 teaspoons minced fresh cayenne chili or ground dried cayenne
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint leaves
• 2 tablespoons lime juice
• Salt

1. In a 10- to 12-inch frying pan over medium-high heat, combine oil, caraway seed, and cumin seed. Stir until seed smells slightly toasted, about 2 minutes.
2. Add onion, garlic, serranos, and ginger; stir until onion is limp but not browned, about 2 minutes. Stir in turmeric and potatoes, then add cayenne to taste. Stir often until potatoes are hot, about 2 minutes.
3. Add cilantro, mint, and lime juice. Mix, then add salt to taste.

salad oil, caraway seed, cumin, red onion, garlic, serrano chilies, fresh ginger, ground dried turmeric, potatoes, fresh cayenne chili, fresh cilantro, mint leaves, lime juice, salt

Taken from www.myrecipes.com/recipe/indian-spiced-potatoes (may not work)