April 18, 2011
Potatoes with Flair!
Update: I just realized this is my 100th post! Woot!
I absolutely love the way Indian food smells when it's cooking. I am also in love with the flavors Indian food has to offer. Oh so glorious and addicting! This dish did not disappoint.
Roasted Potatoes with North Indian Flair
Yields 8 servings
3 1/2 tablespoons canola oil, divided
3 pounds small red potatoes, halved (about 8 cups)
1 3/4 teaspoons black mustard seeds (I left these out, I didn't have any)
6 dried red chiles
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
1/2 jalapeño, seeded and minced (I didn't have any fresh so I used the chopped jalapenos in a jar)
1 1/2 teaspoons kosher salt
1 teaspoon ground turmeric
1/2 teaspoon Garam Masala
1/2 cup chopped fresh cilantro (My hubby HATES cilantro so I didn't use this)
1/2 cup chopped fresh mint (I left this out as my mint went bad. Come on garden!)
1 tablespoon fresh lime juice
8 lime wedges
Preheat oven to 400°. Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.
Heat remaining 2 1/2 tablespoons oil, mustard seeds, and chiles in a large skillet over medium-high heat; cook 1 1/2 minutes or until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic, and jalapeño to pan; cook 1 minute, stirring constantly. Stir in salt, turmeric, and Garam Masala; cook 1 minute, stirring constantly. Add spice mixture to potatoes, tossing to coat. Arrange potato mixture in a single layer in a 13 x 9–inch baking dish coated with cooking spray.
Bake at 400° for 40 minutes or until potatoes are tender and browned, stirring every 10 minutes. Stir in cilantro, mint, and juice. Serve with lime wedges.
Source: My Recipes
Even without some of the ingredients this recipe turned out fabulous! I am looking forward to making it the way it is supposed to be made though.