Potato Stir-Fry with Mint & Cilantro

Potato Stir-Fry with Mint & Cilantro
Photo by Scott Phillips


  • 2 tsp. ground coriander
  • 2 medium cloves garlic, minced
  • 2/3 cup fresh mint leaves, finely chopped
  • 1 Tbs. yellow mustard seeds
  • 2 tsp. cumin seeds
  • 1 medium red onion, finely chopped
  • ½ tsp. ground turmeric
  • + 9 more ingredients
    • 24 curry leaves (optional)
    • 2 tsp. kosher salt; more to taste
    • 2 lb. red potatoes (about 6 medium), peeled and cut into ¾-inch cubes (about 5 cups)
    • ½ cup loosely packed fresh cilantro sprigs, finely chopped
    • ½ tsp. cayenne (optional)
    • 1 small whole dried red chile
    • 1 jalapeño (seeds and ribs removed if you prefer a milder flavor), finely chopped
    • 3 Tbs. canola oil
    • Juice of ½ lemon (1 to 2 Tbs.)

Put the potatoes in a medium bowl, cover with cool water, and set aside. Heat the canola oil and the mustard seeds in a large wok or 12-inch skillet over medium-high heat until the mustard seeds start to sizzle and pop, 1 to 2 minutes (use a splatter screen, if you have one, so the seeds don’t p...

View full recipe at Fine Cooking


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