Curried Roast Potatoes

"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."
 
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Ready In:
40mins
Ingredients:
8
Serves:
4

ingredients

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directions

  • Grind the cumin and coriander seeds together with a mortar and pestle (or spice grinder).
  • Melt the butter gently in a roasting pan and add the tumeric, mustrad seeds, garlic and chillies.
  • Add the ground cumin/coriander mix.
  • Stir well to combine evenly.
  • Place in a preheated oven, 400 F (200 C) for 5 minutes.
  • Remove the roasting pan from the oven and add the potatoes.
  • Stir well so that butter and spices coat the potatoes completely.
  • Put back in the oven and bake for 20-25 minutes.
  • Stir occasionally to keep the potatoes evenly coated.
  • Test the potatoes with a skewer- if they drop off the end of the skewer when lifted, they are done.
  • Serve immediately.

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RECIPE SUBMITTED BY

I'm male, early 30's and live with my longtime girlfriend. I do the cooking, she does the baking. We both do the eating. ;^) What else? I have a spicy food addiction and have over 30 hot sauces taking up too much space in my fridge. I also have hard time not buying any cook book that I find that has great pictures - especially if I'm hungry. Many of them I never use for more than inspiration... looking through them gets me thinking about what I would like to make or eat.
 
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