Corn and Potatoes with Mustard Seeds and Mint

October 08, 2015

Another delicious Indian dish for the family, or when you want to impress a guest who likes Infian food.

3 tbsp vegetable oil
1/2 tsp black mustard seeds
1/4 tsp cumin seeds
1 clove garlic, peeled and finely chopped
1 medium potato, cooked in boiling water for 6-8 minutes, peeled and cut into 1/4 inch dice
1 medium ripe tomato, cut into 1/4 inch dice
4 tbsp finely chopped fresh cilantro
3 tbsp finely chopped fresh mint
1 fresh green pepper finely chopped
2 cups fresh or frozen corn kernels
3 oz coconut milk from a well stirred can, or water
1/2-3/4 tsp salt
1/4 tsp cayenne pepper, or to taste
1 tbsp lemon juice
Freshly ground black pepper to taste
2 tsp ground, roasted cumin seeds

1. A non-stick frying pan, heat oil over medium high heat. 2. When hot, put in the mustard seeds and cumin seeds. As soon as the mustard seeds begin to pop, put in the garlic and diced potatoes. Stir and...
See the full directions on my site

Nutritions

Calories
357

Sodium
539mg
22% DV

Fat
30g
47% DV

Protein
5g
10% DV

Carbs
12g
4% DV

Fiber
2g
10% DV