Punjabi Cuisine

Roasted New Potatoes with Peanuts

(serves 5-6)

Ingredient

• 1 1/2 pounds baby new potatoes, washed and dried
• 2 tsp. cumin seeds
• 2 tsp. coriander seeds
• 3 green cardamom pods
• 1 1/z tsp. ground turmeric
• 5 curry leaves
• 4 garlic cloves
• 2 tsp. dried chillies
• 2 tbs. ghee
• 1/4 cup peanuts

Preheat oven to 375 degrees F

In a small skillet, over medium-high heat roast the cumin seeds, coriander seeds and cardamom pods. Roast the seeds for 30 seconds to a minute, until the seeds begin to pop. Drop the seeds into a spice blender with the garlic cloves and turmeric. Blend until the mixture resem-bles a smooth paste. In a large skillet (large enough to hold all the potatoes easily) over medium heat add 4 tbs. of vegetable oil. When oil is hot, roast the potatoes until evenly browned. Add the dried chillies and curry leaves. Saute for 30 seconds. Now add the paste and two tablespoons of ghee. Stir well until everything is combined. Put the potatoes into a roasting pan. Bake for 20 to 25 minutes or until cooked through. Stir occasionally to ensure potatoes are evenly coated. Just before potatoes are cooked, add the peanuts and roast for a few minutes. Serve immediately.