Ingredients
4 medium potatoes (about 1-1/2 pounds), peeled and cut into 1-inch pieces2 tablespoons canola oil1 medium onion, coarsely chopped1 jalapeno pepper, seeded and finely chopped1 tablespoon minced fresh gingerroot1/2 teaspoon ground turmeric1/4 cup water1/2 teaspoon salt1/4 teaspoon garlic powder1/8 teaspoon cayenne pepper2 tablespoons chopped fresh cilantro
Preparation
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain.
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.
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.
