Ingrédients pour Roasted Potatoes With North Indian Spices
- Canola Oil
- Small Red Potatoes
- Black Mustard Seeds
- Dried Red Chilies
- Fresh Ginger
- Garlic Cloves
- 1-2 finely chopped jalapeños (adjust to taste)
- Kosher Salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Fresh Cilantro
- Of Fresh Mint
- Fresh Lime Juice
- Lime wedges, for serving
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Comment préparer Roasted Potatoes With North Indian Spices
- Preheat oven to 400°F (200°C).
- Wash and cut 2 lbs potatoes into 1-inch cubes.
- In a large bowl, toss potatoes with 1 tablespoon olive oil.
- Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add 1 teaspoon mustard seeds and 2-3 dried red chilies (adjust to taste). Cook for 1 1/2 minutes, or until seeds begin to pop.
- Reduce heat to medium-low.
- Add 1 tablespoon grated ginger, 2 cloves minced garlic, and 1-2 finely chopped jalapeños (adjust to taste). Cook for 1 minute, stirring constantly.
- Stir in 1 teaspoon salt, 1/2 teaspoon turmeric powder, and 1 teaspoon garam masala.
- Cook for 1 minute, stirring constantly.
- Pour the spice mixture over the potatoes, tossing to coat evenly.
- Arrange potatoes in a single layer in a 13x9 inch baking pan coated with cooking spray.
- Bake for 40 minutes, or until tender and browned, stirring every 10 minutes.
- Remove from oven and stir in 1/4 cup chopped cilantro, 1/4 cup chopped mint, and the juice of 1/2 lime.
- Serve immediately with lime wedges.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
13g
Fat
2g
Carbs
11g
