1 lb fingerling potatoes
1 Tbl. olive oil
15 ounce can tomato sauce or puree
1 cup heavy cream
4 tsp. Mola Indian Inspired Blend
1 Tbl. minced garlic1 Tbl. lemon juice
- Cook basmati rice according to package instructions.
- Heat oil in a large pan and add fingerling potatoes, sautéing until they are crisp around the edges (~10 min).
- Next, add garlic to the pan and cook until it becomes golden in color (~1 min). Add tomato sauce, heavy cream, Mola seasoning, and lemon juice, stirring to mix. Bring to a
simmer, cover w/ a lid, and decrease the heat to medium-low.
Cook until the potatoes are tender (~15 min).
- Uncover the pan and stir. Serve hot over rice and garnish
with fresh chopped cilantro.