Cumin potato
Cumin potato may be a dish we discover in northern China. Fragrant and spicy, this vegan potato dish is ideal as a entremots or main course!
INGREDIENT
▢ 1 pound Yukon Gold potato
(or other sort of small candle)
▢3 tablespoons oil (divided)
▢1 teaspoon cumin seeds
▢2 garlic cloves (minced)
▢1 small onion (diced)
▢2 teaspoon soy
▢¼ teaspoon of sugar
▢1 teaspoon of cumin powder
▢1 tablespoon of water
▢1 teaspoon vegetable oil
▢ a touch crushed pepper flakes (optional / to taste)
▢ Salt (to taste)
▢1 scallion (chopped)
▢¼ cup coriander (chopped)
INSTRUCTIONS
1.Boil the potatoes during a pot of water for quarter-hour or until cooked. When the forks passed unhindered, they were ready.
2.Drain and funky briefly before using the flat side of an outsized knife to spread it slightly in order that the skins are cracked, but each potato remains intact. Don't overdo it, or they'll collapse!
3.Heat 2 tablespoons of oil during a nonstick skillet or forged iron skillet. brown potatoes on each side . you'll skip this step if you're short on time. Note that browning gives potatoes a richer taste and stronger flavor.
4.Heat the last tablespoon of oil during a skillet over medium-high heat. Add 1 teaspoon of cumin seeds, 2 cloves of chopped garlic and diced onion. Cook for a few minute, until the onions are translucent. Then add the potatoes, 2 teaspoons of soy , ¼ teaspoon of sugar, 1 teaspoon of cumin powder, 1 tablespoon of water, 1 teaspoon of vegetable oil and a pinch of flavorer to taste.
5.Gently stir with a skillet spatula to coat the potatoes within the seasonings. Salt to taste then add chives and coriander leaves. Mix everything gently another time before transferring to a serving plate.
