ROASTED POTATOES (SUKHI BHAJI)
Another recipe, untried by me, found on Greeting India that I am posting for ZWT. It calls for fenugreek seeds, which I haven't seen in my local grocery store, so if you can't find it, could double the mustard seeds, as it is a recommended substitute.
Provided by diner524
Categories Potato
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Cut potatoes into medium dice.
- 2. Grease a sheet pan with 1 tbsp of oil, spread potatoes evenly on the pan, and roast in the oven until a fork pieces easily but potatoes remain firm. (alternative: potatoes may simply be boiled in their skins and then chopped)
- 3. If desired, peel potatoes after they have cooled slightly.
- 4. Heat 1 tbsp of the oil in a large pan. Add turmeric, chili powder, mustard seeds, cumin powder, fenugreek seeds, and cumin seeds. Toast lightly.
- 5. Add onion and the remainder of the oil. Lower the heat on the pan to medium.
- 6. Add the potatoes to the pan, stiring gently to coat them with the spices.
- 7. Warm the potatoes through on high heat, taking care not to break them. (about 3 minutes)
- 8. Garnish with coriander, serve hot with rice, parathas or rotis.
Nutrition Facts : Calories 349.2, Fat 14.4, SaturatedFat 2, Sodium 31.6, Carbohydrate 51.1, Fiber 7.1, Sugar 3.4, Protein 6.4
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