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–+ servings

Potato in Cumin and Preserved Lemon

Fry cumin and coriander seeds, add spices and preserved lemon and pop in Baked potatoes cut into cubes. Sautée for a couple of minutes and serve with chopped cilantro and coconut yogurt to balance the spiciness.
Delicious with zero effort❣️😋
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Servings 2

Ingredients
 
 

2-3 Servings

  • 700 Gram small potatoes
  • 3 Tablespoon olive oil, or canola oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp coriander seeds
  • 1/2 tsp salt by taste
  • 1/8 tsp ground black pepper
  • 1/4 tsp chili flakes, or green chili, chopped
  • 1/2 tsp ground turmeric
  • 1-1.5 Tablespoon preserved lemon by taste
  • 1-2 Tablespoon chopped cilantro

For Serving

  • vegan yoghurt Coconut yoghurt will make a perfect match, but any vegan yoghurt will do.

Instructions
 

  • Preheat the oven to 180 degrees Celsius (356 F), place the potatoes on a baking tray, and bake for about half an hour - until the potatoes are tender (a skewer penetrates them easily). Avoid over-baking. Remove from the oven and set aside to cool for about 15 minutes.
  • Cut the potatoes into about 1.5 cm (0.5-Inches) cubes; there is no need to remove the skin. Set aside.
  • In a large skillet or a wok, heat the oil, add cumin seeds and coriander seeds and fry while stirring until aromatic; lower the heat and add the rest of the spices, salt, and pickled lemon. Mix well for a few more seconds.
  • Add the baked potato cubes to the pan, sauté for a minute or two and remove from the heat.
  • Taste and adjust seasoning if necessary: salt, pickled lemon, chili flakes
  • add chopped cilantro and mix
  • Transfer to a serving plate and serve with vegan yogurt. Coconut yogurt (recipe coming soon) is a perfect match, but any other vegan yogurt will do.
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