Cumin Potatoes and Tomatoes
Infused with warm, earthy spices and bursting with vibrant flavors, Cumin Potatoes and Tomatoes is a quick and irresistible side dish that will elevate any meal. This recipe pairs tender, golden baby potatoes with juicy, caramelized cherry tomatoes, all seasoned with aromatic cumin seeds, turmeric, and paprika for a delightful punch of flavor. Finished with fresh cilantro and a drizzle of lemon juice, this dish strikes the perfect balance between savory and tangy. Ready in just 35 minutes, it's ideal as a comforting side or a standalone vegetarian delight served with flatbreads and yogurt. Perfect for weeknight dinners or special occasions, Cumin Potatoes and Tomatoes is a gluten-free, crowd-pleasing recipe that celebrates the magic of simple ingredients.
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Recipe Information
Ingredients
- 500 g Baby potatoes
- 250 g Cherry tomatoes
- 2 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 2 Garlic cloves, minced
- 1 tsp Ground cumin
- 0.5 tsp Ground turmeric
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped
- 1 tbsp Lemon juice
Instructions
1. Wash the baby potatoes thoroughly and cut them into halves. For larger potatoes, quarter them.
2. In a large saucepan, add water and a pinch of salt. Bring it to a boil, add the potatoes, and cook for 10 minutes, or until they are just fork-tender. Drain and set aside.
3. Wash the cherry tomatoes and cut them into halves. Set aside.
4. In a large skillet, heat the vegetable oil over medium heat.
5. Add the cumin seeds to the hot oil and let them sizzle for 30 seconds, releasing their aroma.
6. Stir in the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
7. Add the parboiled potatoes to the skillet and sauté for 5-7 minutes, stirring occasionally, until they start to turn golden on the edges.
8. Sprinkle the ground cumin, ground turmeric, paprika, salt, and black pepper over the potatoes. Mix well to ensure the potatoes are evenly coated with the spices.
9. Add the halved cherry tomatoes to the skillet and cook for an additional 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
10. Remove the skillet from heat and sprinkle fresh cilantro over the dish.
11. Finish with a drizzle of lemon juice for a tangy, fresh flavor. Serve warm as a side dish or with flatbreads and yogurt.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 10.7 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2910 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
