Indian Spiced Potatoes
Indian Spiced Potatoes might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains around 3g of protein, 1g of fat, and a total of 82 calories. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, whole 30, and vegan diet. A mixture of caraway seed, lime juice, cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
In a 10- to 12-inch frying pan over medium-high heat, combine oil, caraway seed, and cumin seed. Stir until seed smells slightly toasted, about 2 minutes.
Add onion, garlic, serranos, and ginger; stir until onion is limp but not browned, about 2 minutes. Stir in turmeric and potatoes, then add cayenne to taste. Stir often until potatoes are hot, about 2 minutes.
Add cilantro, mint, and lime juice.
Mix, then add salt to taste.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Birichino Jurassic Park Vineyard Old Vines Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.
Birichino Jurassic Park Vineyard Old Vines Chenin Blanc
The 2017 sports a perfume of orange blossom honey, apple butter, brimstone, and some peculiar precursor of lilac which activates not merely the olfactory system, but also the limbic system, autonomic nervous system, and other systems located in more distant sectors. Soil and micro-climate humidity during the 2017 growing season remained quite high through the growing season due to the enormous rains from the previous winter, contributing to the development of modest yet meaningful early botrytis. We last encountered these conditions in 2013 and produced a wine similar to that vintage - just off dry in the style known by the French as sec tendre - dry, yet tender. And as with previous vintages, this wine fermented in stainless steel without inoculation, and was aged until the following Spring in 8 stainless and 2 neutral Hungarian oak barrels.