Roastedpotatoessukhibhaji Recipes

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ROASTED POTATOES (SUKHI BHAJI)



Roasted Potatoes (Sukhi Bhaji) image

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

5 potatoes
1/4 cup coriander, chopped
1 onion, finely minced
1/2 teaspoon ginger, grated
1 teaspoon garlic, grated
1/4 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
4 tablespoons olive oil (or canola)

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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