Roasted Potatoes With North Indian Spices Recipes

POTATO ROAST

Potato Roast image

Potato Roast is a classic North Indian style stir fry recipe. One of my favorites among the quick simple recipes using Aloo.

Provided by Sailu

Yield 4

Number Of Ingredients 12

Ingredients

Potatoes 3, large
Rice flour 1 1/2 tbsps
Oil 1 tbsp
Asafoetida 1/4 tsp
Cumin seeds 1 tsp
Turmeric powder 1/4 tsp
Coriander powder 1/2 tbsp
Cumin powder 1/4 tsp
Red chili powder 3/4 tsp
Fennel seed powder 1/4 tsp (saunf) optional
Salt 1 tsp
Coriander leaves 1 tbsp,finely chopped

Steps:

Pressure cook potatoes. Pour two cups of water in the cooker. Place washed potatoes in another vessel and place in the cooker. Do not add water. Place the pressure cooker lid and cook on high flame up to 2 whistles. Cook on simmer for 8-10 mts. Turn off heat. Allow the pressure to reduce and open lid. Cool, peel and cube the potatoes.
Place the cubed potatoes in a bowl, add the rice flour and toss to coat well. Keep aside.
In a small bowl, add salt, turmeric powder, chili powder, coriander powder, cumin powder and saunf powder. Keep aside the spice powder mix..
Heat oil in a heavy bottomed vessel, add the cumin seeds and allow to splutter. Reduce flame to low, add asofoetida and the spice powder mix and stir so that they mix in the oil, just a few seconds. Do not burn the spice powders.
Immediately, place the potato cubes that have been been tossed in rice flour. Stir to mix with the spice mix.
Cook on a low flame until the potatoes form a crisp exterior, approx 8-10 mts. Stir once in a while.
Garnish with fresh coriander leaves.

ROASTED POTATOES WITH NORTH INDIAN SPICES

Roasted Potatoes With North Indian Spices image

Make and share this Roasted Potatoes With North Indian Spices recipe from Food.com.

Provided by kitchenslave03

Categories Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 1/2 tablespoons canola oil, divided
3 lbs small red potatoes, halved, about 8 c
1 3/4 teaspoons black mustard seeds
6 dried red chilies
2 teaspoons fresh ginger, minced
3 garlic cloves, minced
1/2 jalapeno, seeded and minced
1 1/2 teaspoons kosher salt
1 teaspoon turmeric
1/2 teaspoon garam masala
1/2 cup fresh cilantro, chopped
1/2 cup of fresh mint, chopped
1 tablespoon fresh lime juice
8 lime wedges

Steps:

Preheat oven to 400.
Combine 1 T oil and potatoes, tossing to coat. Set aside.
Heat remaining oil, mustard seeds, and chiles in a large skillet over med-high. Cook 1 1/2 min or til seeds begin to pop. Reduce heat to med-low. Add ginger, garlic, and jalapeno to pan; cook 1 min, stirring constantly. Stir in salt, turmeric, and garam masala; cook 1 min, stirring constantly. Add spice mixture to potatoes; tossing to coat. Arrange potatoes in a single layer in a 13x9 inch baking pan coated with cooking spray.
Bake at 400 for 40 min or til tender and browned, stirring every 10 minutes. Stir in cilantro, mint and juice. Serve with lime wedges.

Nutrition Facts : Calories 211.2, Fat 6.7, SaturatedFat 0.5, Sodium 343.1, Carbohydrate 35.2, Fiber 5.1, Sugar 3.4, Protein 4.6

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