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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This indian inspired dish is a nice side dish for any meal. I've been using it for a few years and love it. It can be found in a very nice cook book called The complete book of Indian Cooking by Veronica Sperling and Christine McFadden -if you come across this book I recommend you buy it! Grinding the fresh spices in this recipe captures all the flavour before it has a chance to dry out but I'm sure that you could try your favorite curry powder with success if you don't have the called for supplies. Ingredients:
2 teaspoons cumin seeds |
2 teaspoons coriander seeds |
1/3 cup salted butter |
1 teaspoon ground turmeric |
1 teaspoon black mustard seeds |
2 cloves garlic, crushed |
2 dried red chilies |
1 1/2 lbs baby new potatoes |
Directions:
1. Grind the cumin and coriander seeds together with a mortar and pestle (or spice grinder).
2. Melt the butter gently in a roasting pan and add the tumeric, mustrad seeds, garlic and chillies.
3. Add the ground cumin/coriander mix.
4. Stir well to combine evenly.
5. Place in a preheated oven, 400 F (200 C) for 5 minutes.
6. Remove the roasting pan from the oven and add the potatoes.
7. Stir well so that butter and spices coat the potatoes completely.
8. Put back in the oven and bake for 20-25 minutes.
9. Stir occasionally to keep the potatoes evenly coated.
10. Test the potatoes with a skewer- if they drop off the end of the skewer when lifted, they are done.
11. Serve immediately.
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