Ingredients

The following ingredients have 6 Servings
  • 8 ounces store-bought or homemade Goan-style chouriço
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds fingerling potatoes (halved lengthwise, or yellow potatoes, diced)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon chipotle chile powder
  • 1/2 teaspoon paprika
  • 2 tablespoons raw pumpkin seeds (pepitas)
  • 1 tablespoon thinly sliced fresh chives
  • 1/4 cup crumbled homemade paneer*
  • 2 tablespoons fresh cilantro leaves (plus more for garnish)
  • 1/4 cup fresh lime juice
  • 1 lime (quartered, for garnish (optional))

Instruction

  • If you purchased the chouriço, remove it from the casing and break the meat into small pieces. If using homemade chouriço, portion out 8 ounces (227 g) and break it into small pieces.
  • In a large skillet over medium-high heat, warm the oil. Add the potatoes and sprinkle with the salt and black pepper. Cook, stirring occasionally, until the potatoes are just tender but not cooked through, 10 to 20 minutes, depending on their size.
  • Sprinkle with the chipotle chile powder and paprika and stir to coat. Add the chouriço and cook, stirring frequently and reducing the temperature if necessary, until the sausage is browned and cooked through, 5 to 10 minutes.
  • Add the pumpkin seeds and cook for 1 minute more.
  • Remove the skillet from the heat and dump the contents into a large bowl. Let cool for 5 minutes.
  • Gently stir the chives, paneer, cilantro, and lime juice into the warm potatoes.
  • Taste and adjust the seasoning, if necessary. Garnish with fresh cilantro and serve warm or at room temperature with lime wedges, if desired.