ROASTED POTATOES la KACHOOMAR

ROASTED POTATOES la KACHOOMAR 

INGREDIENTS:  SERVES 4 

●  2 tablespoons of light vegetable or olive oil 
●  1½ teaspoons of cumin seeds 
●  1 pound of small white new potatoes, boiled and quartered with skin 
●  1 medium Spanish onion, peeled and cut into 1/4-inch thick slices 
●  Kosher salt and freshly ground black pepper to taste 
 
DIRECTIONS: 

1.  Heat the oil in a large frying pan until hot and add cumin seeds.  When cumin begins to brown, add potatoes and onions. Toss potatoes until
     coated with spice-infused oil. Reduce heat and pan-roast potatoes**SEE COOK'S NOTE**, turning occasionally,  for 10 minutes or until browned and crisp. Season
     with salt and pepper and serve.

INGREDIENTS EAST INDIAN SALSA (Kachoomar) - SERVES 4

●  2 cups chopped tomatoes
●  1 cup chopped onions
●  1 cup chopped cucumber
●  1 cup chopped cilantro leaves and tender stems
●  2 tablespoons of thinly-sliced green chilies, seeds discarded
●  ½ teaspoon roasted cumin seeds
●  Juice of 1 lemon
●  Coarse salt to taste

DIRECTIONS: 

1.  Combine all the ingredients in a bowl and serve immediately with Tandoori Chicken or cover and refrigerate. Keeps for 5 days.

COOKS NOTE* 
1.  To get assistance on roasting fruits and vegetables,  go here:HOW TO ROAST FRUITS & VEGETABLES

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