East Indian-Inspired Potatoes With Mint

• raisins↗1⁄2 cup

  golden raisins if available. I used a mix of flame and golden raisins and currants

• medium russet potatoes, peeled and cubed↗5
• olive oil or 1 tablespoon ghee↗1 tablespoon
• red onion, peeled and diced↗1
• green chili peppers, seeded, membrane removed and minced↗2 -3

  I used only one chili pepper. Depends on how spicy you want the dish.

• fresh ginger, grated↗2 teaspoons
• turmeric↗1 teaspoon

  I was fortunate to have fresh turmeric on hand for this recipe

• garlic cloves, peeled and minced↗2
• fennel seeds2 teaspoons
• cumin seeds↗1 1⁄2 teaspoons
• lemon juice↗2 teaspoons
• ground black pepper↗1 teaspoon
• salt, to taste↗
• fresh spearmint, minced↗2 -3 tablespoons

  fresh only!

• Garnish
• lemon wedge
• spearmint↗
• tablespoons fresh cilantro (fresh only!)↗2 -3

Step-by-step instructions

1. 1

   Soak raisins in 1 cup very hot water for 10 minutes until plump. Drain and set aside.

2. 2

   Cook the potatoes in a large pot of salted boiling water for 10-12 minutes or *just* until fork tender. Do not overcook.

3. 3

   Drain potatoes and set aside.

4. 4

   Heat olive oil or ghee over medium heat in large saute pan.

5. 5

   Add the red onions, drained raisins, chili peppers, ginger, turmeric, garlic, cumin seeds and fennel seeds. Cook for 10 minutes, stirring occasionally.

6. 6

   Stir in the potatoes and most of the spearmint (saving the remaining spearmint for garnish.) Stir to coat the potatoes.

7. 7

   Toss with lemon juice; season with salt and pepper.

8. 8

   Transfer to a serving bowl or platter and garnish with lemon wedges and fresh cilantro.