East Indian-Inspired Potatoes With Mint - cooking recipe

Ingredients

1/2 cup raisins (golden raisins if available. I used a mix of flame and golden raisins and currants)
5 medium russet potatoes, peeled and cubed
1 tablespoon olive oil or 1 tablespoon ghee
1 red onion, peeled and diced
2 -3 green chili peppers, seeded, membrane removed and minced (I used only one chili pepper. Depends on how spicy you want the dish.)
2 teaspoons fresh ginger, grated
1 teaspoon turmeric, approximately (I was fortunate to have fresh turmeric on hand for this recipe)
2 garlic cloves, peeled and minced
2 teaspoons fennel seeds
1 1/2 teaspoons cumin seeds
2 teaspoons lemon juice
1 teaspoon ground black pepper
salt, to taste
2 -3 tablespoons fresh spearmint, minced (fresh only!)
Garnish
lemon wedge
spearmint
2 -3 tablespoons fresh cilantro (fresh only!)

Preparation

Soak raisins in 1 cup very hot water for 10 minutes until plump. Drain and set aside.
Cook the potatoes in a large pot of salted boiling water for 10-12 minutes or *just* until fork tender. Do not overcook.
Drain potatoes and set aside.
Heat olive oil or ghee over medium heat in large saute pan.
Add the red onions, drained raisins, chili peppers, ginger, turmeric, garlic, cumin seeds and fennel seeds. Cook for 10 minutes, stirring occasionally.
Stir in the potatoes and most of the spearmint (saving the remaining spearmint for garnish.) Stir to coat the potatoes.
Toss with lemon juice; season with salt and pepper.
Transfer to a serving bowl or platter and garnish with lemon wedges and fresh cilantro.