Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, pressed
• 2 teaspoons minced peeled fresh ginger
• ¼ teaspoon turmeric
• ¼ teaspoon ground coriander
• ¼ teaspoon paprika
• 2 small russet potatoes, peeled and cubed
• 1 ⅓ cup low-sodium chicken broth
• 1 tablespoon fresh lemon juice
• chopped fresh cilantro, for garnish

Method

*Potatoes should be in 1/2-inch cubes.

Heat oil in heavy large nonstick skillet over medium heat. Add garlic, ginger, turmeric, coriander and paprika and saute 1 minute. Mix in potatoes, then broth. Cover and cook 5 minutes.

Uncover, increase heat to medium-high and cook until potatoes are tender and liquid is reduced to glaze, stirring gently, about 8 minutes more.

Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle with chopped cilantro and serve.

Categories

Indian, potatoes, side dishes