Indian Potatoes

Servings: 2


1 tablespoon olive oil

3 garlic cloves, pressed

2 teaspoons minced peeled fresh ginger

1/4 teaspoon turmeric

1/4 teaspoon ground coriander

1/4 teaspoon paprika

2 small russet potatoes, peeled, cut into 1/2-inch cubes

1 1/3 cups canned low-sodium chicken broth

1 tablespoon fresh lemon juice

Chopped fresh cilantro


Heat oil in heavy large nonstick skillet over medium heat. Add garlic, ginger, turmeric, coriander and paprika and sauté 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.