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

INDIAN POTATOES



Indian Potatoes image

Another Sunset Cookbook recipe using traditional Indian spices in addition to hot chili oil and nonfat sour cream to temper the spicy flavors a bit.

Provided by DailyInspiration

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/4 lbs small red potatoes, scrubbed
2 tablespoons butter (or margarine)
1 medium red bell pepper, seeded and cut into thin slivers
1 medium onion, cut into thin slivers
1 tablespoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon hot chili oil
1/3 cup cilantro, chopped
1/2 cup fat free sour cream
cilantro leaf
salt

Steps:

  • Cut potatoes crosswise into 1/4 inch slices. Melt butter in a wide nonstick frying pan or wok over medium high heat. Add potatoes, bell pepper, onion, cumin, coriander, hot chile oil and 3 tablespoons water. Stir-fry gently until potatoes are tinged with brown and tender when pierced (about 15 minutes); do not scorch. Add water, 1 tablespoon at a time, if pan appears dry.
  • Remove pan from heat. Sprinkle potato mixture with chopped cilantro and mix gently. Spoon into a serving bowl, top with sour cream, and garnish with cilantro sprigs. Add salt to taste.

EAST INDIAN-INSPIRED POTATOES WITH MINT



East Indian-Inspired Potatoes With Mint image

From jacobsfarm.com. There weren't enough russet potatoes on hand in our pantry and I went ahead and substituted a few Yukon Golds. The turmeric was my addition. I'm confident that with a few simple modifications, this salad could be served cold in summertime. Will test!

Provided by COOKGIRl

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup raisins (golden raisins if available. I used a mix of flame and golden raisins and currants)
5 medium russet potatoes, peeled and cubed
1 tablespoon olive oil or 1 tablespoon ghee
1 red onion, peeled and diced
2 -3 green chili peppers, seeded, membrane removed and minced (I used only one chili pepper. Depends on how spicy you want the dish.)
2 teaspoons fresh ginger, grated
1 teaspoon turmeric, approximately (I was fortunate to have fresh turmeric on hand for this recipe)
2 garlic cloves, peeled and minced
2 teaspoons fennel seeds
1 1/2 teaspoons cumin seeds
2 teaspoons lemon juice
1 teaspoon ground black pepper
salt, to taste
2 -3 tablespoons fresh spearmint, minced (fresh only!)
lemon wedge
spearmint
2 -3 tablespoons fresh cilantro (fresh only!)

Steps:

  • Soak raisins in 1 cup very hot water for 10 minutes until plump. Drain and set aside.
  • Cook the potatoes in a large pot of salted boiling water for 10-12 minutes or *just* until fork tender. Do not overcook.
  • Drain potatoes and set aside.
  • Heat olive oil or ghee over medium heat in large saute pan.
  • Add the red onions, drained raisins, chili peppers, ginger, turmeric, garlic, cumin seeds and fennel seeds. Cook for 10 minutes, stirring occasionally.
  • Stir in the potatoes and most of the spearmint (saving the remaining spearmint for garnish.) Stir to coat the potatoes.
  • Toss with lemon juice; season with salt and pepper.
  • Transfer to a serving bowl or platter and garnish with lemon wedges and fresh cilantro.

Nutrition Facts : Calories 323.8, Fat 4.2, SaturatedFat 0.6, Sodium 24.7, Carbohydrate 68.3, Fiber 8.3, Sugar 15.3, Protein 7.3

EAST INDIAN VEGETABLE SAMOSA PASTRIES



East Indian Vegetable Samosa Pastries image

Make and share this East Indian Vegetable Samosa Pastries recipe from Food.com.

Provided by The Spice Guru

Categories     < 60 Mins

Time 50m

Yield 12 serving(s)

Number Of Ingredients 25

2 2/3 cups all-purpose flour
1 tablespoon vegetable bouillon granules or 1 tablespoon chicken bouillon granule
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon curry powder
1/4 teaspoon onion powder
3/4 cup vegetable oil or 3/4 cup light olive oil
1/3 cup milk
1 tablespoon fresh lemon juice or 1 tablespoon lime juice
1 egg yolk
olive oil, to baste before baking
2 lbs peeled boiled potatoes
1 cup finely chopped onion
3/4 cup thawed frozen peas
2 diced seeded anaheim chilies
2 tablespoons minced fresh cilantro
2 tablespoons minced of fresh mint
2 tablespoons fresh lemon juice or 2 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons ground coriander
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ginger-garlic paste (or 1/2 teaspoon each)
1 1/4 teaspoons fine sea salt
1/2 teaspoon toasted cumin seed

Steps:

  • PEEL potatoes; CUT into quarters and cook until tender in gently boiling salted water; DRAIN; MASH potatoes coarsely in a large bowl; ADD 1 cup finely chopped onion, 3/4 cup thawed frozen peas, 2 diced seeded anaheim chilies, 2 tablespoons minced fresh cilantro and 2 tablespoons minced fresh mint.
  • TOAST 1/2 teaspoon cumin seeds in a skillet over medium heat, until seeds become aromatic and lightly pop; ADD to the other ingredients in large bowl; WHISK together the remaining spices in a cup or smaller bowl: 2 tablespoons fresh lemon juice or 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons ground coriander, 1 1/2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ginger-garlic paste (or 1/2 teaspoon each) and 1 1/4 teaspoons fine sea salt; POUR over ingredients in bowl; STIR mixture gently until mixture is thoroughly combined.
  • MEASURE all of the EASY HOMEMADE PASTRY ingredients into large bowl of a food processor; PROCESS ingredients for one minute or until the dough forms into a ball.
  • PLACE the dough onto clean smooth surface sprinkled with flour; ROLL into a sheet of dough between 1/8 and 1/4 inch thick; SPRINKLE with flour to prevent rolling pin from sticking if needed.
  • CUT dough sheet into circles by pressing a large drinking glass over dough, re-rolling scraps if needed; REPEAT process until all dough is used.
  • PLACE oven rack to center position; PREHEAT oven to 400°F.
  • SPOON about 1 tablespoon VEGETABLE SAMOSA FILLING on one half of each pastry circle, leaving a 1/2-inch border (add just enough filling without overstuffing); FOLD each pastry circle over in half to form a turnover; PRESS round edge of turnovers gently with a fork (if you have leftover filling, you may serve this as a tasty Indian potato salad later!).
  • LIFT turnovers with a metal spatula; arrange on greased cookie sheet; BRUSH with olive oil.
  • BAKE turnovers 15-20 minutes, or until golden brown.
  • SERVE with Major Grey chutney or mint chutney and enjoy!

INDIAN POTATOES



Indian Potatoes image

Categories     Potato     Side     Sauté     Quick & Easy     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 10

1 tablespoon olive oil
3 garlic cloves, pressed
2 teaspoons minced peeled fresh ginger
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon paprika
2 small russet potatoes, peeled, cut into 1/2-inch cubes
1 1/3 cups canned low-salt chicken broth
1 tablespoon fresh lemon juice
Chopped fresh cilantro

Steps:

  • Heat oil in heavy large nonstick skillet over medium heat. Add garlic, ginger, turmeric, coriander and paprika and sauté 1 minute. Mix in potatoes, then broth. Cover and cook 5 minutes. Uncover, increase heat to medium-high and cook until potatoes are tender and liquid is reduced to glaze, stirring gently, about 8 minutes more. Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle with chopped cilantro and serve.

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