Total Calories: 420
1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut in half lengthwise.
2. Heat the oil in a cast-iron or nonstick wok or saucepan over medium-high heat. Add the pomegranate and coriander seeds and stir until darkened, about 1 minute. Mix in the potatoes and salt and cook, stirring over medium heat, 5 to 7 minutes. Add the cilantro, green chili peppers, and cumin seeds, and cook 3 to 5 minutes to blend the flavors. Transfer to a serving dish, garnish with fresh pomegranate seeds or tomato wedges, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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