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Indian Ginger Potatoes

1 review
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Nov. 09, 2022
This easy ginger potato dish is so flavorful. Make it even faster by cooking the potatoes ahead of time or using leftover potatoes. —Erin Kelkar, Norcross, Georgia
Indian Ginger Potatoes
Indian Ginger Potatoes Recipe photo by Taste of Home
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Ingredients

  • 4 medium potatoes (about 1-1/2 pounds), peeled and cut into 1-inch pieces
  • 2 tablespoons canola oil
  • 1 medium onion, coarsely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon minced fresh gingerroot
  • 1/2 teaspoon ground turmeric
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons chopped fresh cilantro

Directions

  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, jalapeno and ginger; cook and stir until onion is lightly browned, 3-4 minutes. Add turmeric; cook 1 minute longer.
  3. Reduce heat to low; add potatoes, water, salt, garlic powder and cayenne pepper. Cook, covered, until potatoes are heated through, 4-6 minutes, stirring occasionally. Sprinkle with cilantro before serving.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

3/4 cup: 201 calories, 7g fat (1g saturated fat), 0 cholesterol, 301mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.