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This side dish packs heat and pairs nicely with our Tandoori-Style Chicken.

Everyday Food, September 2011

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Credit: John Kernick

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Servings:
4
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Ingredients

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Directions

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  • Set a steamer basket in a pot with 2 inches simmering water. Add potatoes, cover, and steam until tender when pierced with a knife, 12 minutes. Transfer potatoes to a paper-towel-lined plate.

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  • In a large nonstick skillet, heat oil over medium-high. Add onion and season with salt and pepper. Cook, stirring frequently, until browned, 12 to 15 minutes. Add cumin, red-pepper flakes, and potatoes and cook, stirring frequently, until potatoes are lightly golden, 5 minutes. Transfer to a serving platter and top with cilantro.

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