East Indian Inspired Potatoes With Mint Food
ROASTED POTATOES WITH EAST INDIAN SPICES
A super easy, fresh and delicious recipe for Roasted Potatoes with East Indian Spices. Indian spiced potatoes get a new flavor dimension with the addition of mint, cilantro and lime juice.
Provided by Joanna Cismaru
Categories Side Dish
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 400 F degrees. Coat a large baking dish, that's at least 9x13 inches with the cooking spray.
- Combine 1 tbsp of the olive oil with the potatoes and toss to coat; set aside.
- Heat remaining 1 tbsp olive oil, mustard seeds, chili pepper seeds in a small skillet over medium-high heat; cook about a minute until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic and jalapeno to skillet; cook about 1 minute, stirring constantly. Add in the salt, turmeric, garam masala and cook for another minute, stirring occasionally.
- Pour spice mixture over the potatoes and toss to coat. Arrange potatoes in a single layer in the prepared baking dish.
- Bake for 40 minutes or until potatoes are tender and browned. Stir in chopped cilantro and mint. Drizzle with lime juice.
- Serve with lime wedges.
Nutrition Facts : Calories 270 kcal, Carbohydrate 50 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 632 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
EAST INDIAN-INSPIRED POTATOES WITH MINT
From jacobsfarm.com. There weren't enough russet potatoes on hand in our pantry and I went ahead and substituted a few Yukon Golds. The turmeric was my addition. I'm confident that with a few simple modifications, this salad could be served cold in summertime. Will test!
Provided by COOKGIRl
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 323.8, Fat 4.2, SaturatedFat 0.6, Sodium 24.7, Carbohydrate 68.3, Fiber 8.3, Sugar 15.3, Protein 7.3
INDIAN INSPIRED SWEET POTATOES
Saw a recipe like this on internet, but there were ingredients I didn't like, so came up with changes enough to call my own.
Provided by Happy Harry 2
Categories One Dish Meal
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Bake sweet potatoes until tender to a fork pierce, ~1 hours @400 degrees.
- Prepare vegetables while potatoes bake.
- Heat oil in medium sized saucepan with a cover. Swirl to cover bottom.
- Add onions and saute ~2-3 minutes. Add all the peppers, garlic, ginger, cumin and cinnamon. Saute until fragrant.
- Add water, stir, cover and simmer until peppers are softened, ~3-5 minutes.
- Add cheese. Remove from heat, stirring until cheese is melted. Cover and set aside.
- When potatoes are done and still very warm, cut lengthwise and scoop out out flesh leaving enough to keep the shell shape.
- Mash the potatoes into the veggie mix.
- Add half the chives, lemon juice, peas and any salt and pepper you wish to use. Stir into mix.
- Fill the four shells and put into a oil sprayed baking dish.
- Cover lightly with foil and bake ~15 minutes @350 degrees.
- Sprinkle with rest of chives before serving.
Nutrition Facts : Calories 275.7, Fat 9.1, SaturatedFat 5, Cholesterol 23.9, Sodium 185.4, Carbohydrate 44, Fiber 7.6, Sugar 12.1, Protein 7.5
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