Best East Indian Inspired Potatoes With Mint Recipes

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ROASTED POTATOES WITH EAST INDIAN SPICES



Roasted Potatoes with East Indian Spices image

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

2 tablespoon olive oil
2 pounds small red potatoes (halved)
1 teaspoon mustard seeds
1/2 teaspoon red chili flakes
2 teaspoon fresh ginger (minced)
5 garlic cloves (minced)
1/2 jalapeno (seeded and minced)
1 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 cup fresh cilantro (chopped)
1/2 cup mint (chopped)
1 tablespoon fresh lime juice
6 lime wedges

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

EASY BOMBAY POTATOES



Easy Bombay Potatoes image

Easy Bombay Potatoes AKA Bombay Aloo - the best ever Indian Spiced Roasties. The perfect partner for any curry recipe or to spice up your Sunday Roast !

Provided by Sarah James

Categories     Side Dish

Number Of Ingredients 7

8 to 10 medium potatoes, peeled & cut into small chunks (I used Maris Piper)
½ tsp sea salt
1 tsp turmeric
2 to 4 tbsp rapeseed oil or vegetable oil
1 onion, diced
2 tsp black mustard seeds
2 tsp curry powder or paste or garam masala (I used Pataks Madras paste)

Steps:

  • Preheat your oven to 200°C / Gas Mark 6 / 390°F
  • Place the potatoes in a large saucepan and cover with water.
  • Add salt and turmeric before bringing your potatoes to the boil and then simmer gently for 5 minutes.
  • Drain your potatoes and toss them with the remaining ingredients. Make sure all the potatoes are well coated.
  • Place onto a large roasting pan and pop in the oven for 30 to 40 minutes until nice and crispy. Turning halfway through cooking time.

NEW POTATOES WITH GARLIC, MINT AND BUTTER



New Potatoes With Garlic, Mint and Butter image

Make and share this New Potatoes With Garlic, Mint and Butter recipe from Food.com.

Provided by JustJanS

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 kg tiny new potatoes
4 tablespoons butter
2 tablespoons finely chopped mint
2 crushed garlic cloves
salt
fresh ground black pepper

Steps:

  • Bring the potatoes to the boil in enough lightly salted water to cover.
  • Turn the heat to a very low simmer and cook until fork tender. This could take 30 minutes.
  • Drain and add the butter, mint, garlic and salt and pepper to the pot. With the lid on, toss gently to cover the potatoes with the seasoned butter.
  • Use parsley if you don't have or like mint, or use a mix of both if you wish.

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