This would go well with a roasted chicken or even scrambled eggs.
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i absolutley love this recipe! i make it all the time, ive made it probably around 20 times?? if not more! its packed with flavor! i never use mint because i personally just dont like mint, soooo delicious! i will be making this forever.
This was really good, even though I used brown mustard seeds because that was all I had on hand (and I didn't realize there is a difference between brown and yellow mustard seeds). I also didn't have the dried chili on hand. I can't wait to try this again with the chili and correct seeds. I had done most of the steps earlier in the afternoon. Then just before dinner, I reheated the potatoes in the skillet and finished by adding the cilantro, mint, cayenne, salt and lemon. It had such a nice fresh flavor. Only thing was it seemed like there was a little more oil than there needed to be. Next time I will try this with 2 tbs of oil.
All we needed was puri for this recipe! The leftovers went really well with scrambled eggs the next day.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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