RECIPE
Potatoes are a staple throughout India. While Northern Indian cuisine is not known for hot and spicy dishes (unlike the southern part of the country), you can finish these deliciously zesty potatoes with 1/4 teaspoon ground red pepper for extra spiciness, if you like.
Yield
8 servings (serving size: about 3/4 cup potato mixture and 1 lime wedge)
Ingredients
3 1/2 tablespoons canola oil, divided
3 pounds small red potatoes, halved (about 8 cups)
1 3/4 teaspoons black mustard seeds
6 dried red chiles
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
1/2 jalapeño, seeded and minced
1 1/2 teaspoons kosher salt
1 teaspoon ground turmeric
1/2 teaspoon Garam Masala
Cooking spray
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1 tablespoon fresh lime juice
8 lime wedges
Preparation
1. Preheat oven to 400°.
2. Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.
3. 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.
4. 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.
Nutritional Information
Calories:241 (28% from fat)
Fat:7.4g (sat 0.6g,mono 3.7g,poly 2.4g)
Protein:5.9g
Carbohydrate:38.9g
Fiber:5.5g
Cholesterol:0.0mg
Iron:3.2mg
Sodium:370mg
Calcium:19mg
Indian cooking@home
by cooking lover
