The origins of this dish are a blend of Middle Eastern and Indian sensibilities, which is just about the way things work in Qatar. For a fun and equally authentic variation, try substituting some or all of the potatoes for steamed cauliflower.
| Servings | Prep Time |
| 4-6 people | 5 minutes |
| Cook Time |
| 20 minutes |
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The origins of this dish are a blend of Middle Eastern and Indian sensibilities, which is just about the way things work in Qatar. For a fun and equally authentic variation, try substituting some or all of the potatoes for steamed cauliflower.
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Ingredients
- 2 lbs baby potatoes (red, gold, or mix)
- 1/4 cup vegetable oil
- 1 Tbsp cumin seed
- 1 onion , chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- chili powder , to taste
- salt
- pepper
- 1 lemon , juiced
- 1/2 lemon , sliced (for garnish)
Servings: people
Units:
Instructions
- Set a pot of potatoes to boil and cook until tender. Our small golden potatoes only took about 15 minutes. Meanwhile, fry up those cumin seeds in some vegetable oil until fragrant and just beginning to color (30 seconds to a minute).
- Toss on the onions and cook until “meltingly” soft. Then stir in all the spices, salt, and pepper.
- Halve or quarter your potatoes, as desired, and add to the onion mixture. Squeeze on a little lemon juice, as desired.
- Toss until completely coated with golden, sweet spiced goodness. Serve hot with fresh lemon slices.