Indian potatoes

Ingredients

• 1 tablespoon olive oil
• 3 garlic cloves, pressed
• 2 teaspoons minced peeled fresh ginger
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground coriander
• 1/4 teaspoon paprika
• 2 small russet potatoes, peeled, cut into 1/2-inch cubes
• 1 1/3 cups canned low-salt chicken broth
• 1 tablespoon fresh lemon juice
• Chopped fresh cilantro

Directions

Heat oil in heavy large nonstick skillet over medium heat. Add garlic, ginger, turmeric, coriander and paprika and sauté 1 minute. Mix in potatoes, then broth. Cover and cook 5 minutes. Uncover, increase heat to medium-high and cook until potatoes are tender and liquid is reduced to glaze, stirring gently, about 8 minutes more. Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle with chopped cilantro and serve.