Best Potatoes With Whole Indian Spices Recipes

ROASTED POTATOES WITH EAST INDIAN SPICES

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.

POTATOES WITH WHOLE SPICES

Steps:

• Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes. Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the whole spices, mixed together. Stir to combine and put the lid back on once again. When the potatoes are nearly ready (and you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve.

POTATOES WITH INDIAN SPICES

Steps:

• Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes.
• Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the remaining spices. Stir to combine and put the lid back on once again.
• When the potatoes are nearly ready (and you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve.