ROASTED INDIAN-SPICED VEGETABLES
These Indian-inspired roasted vegetables have a pop of flavor and a hint of heat from the aromatic and well-known Indian spice blend, garam masala. If you cannot find garam masala in the international section of your grocery store or ethnic market, there are many recipes available online to make your own.
Provided by France C
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
- Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 24.5 g, Fat 10.5 g, Fiber 4.5 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 607.3 mg, Sugar 3.2 g
ROASTED POTATOES WITH NORTH INDIAN SPICES
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
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
SPICY ROAST POTATOES
Liven up your weekend roast with these deliciously crispy potatoes
Provided by Good Food team
Categories Side dish
Time 1h
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins. Drain well, place back in the pan, cover with a lid and shake vigorously to lightly roughen up the edges.
- Meanwhile, grind the spices using a pestle and mortar until lightly crushed, then mix with the oil. Put the spice mix in a roasting tin and place in the oven to heat up. Carefully put the potatoes into the roasting tin, tossing them in the hot oil and spice mixture. Roast in the oven for 40-45 mins or until crisp and golden, turning once or twice during cooking.
Nutrition Facts : Calories 310 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.06 milligram of sodium
EASY SPICY ROASTED POTATOES
Slight twist to an old favorite. Chili powder gives the potatoes and onions in this recipe some zing! I make these for breakfast every Sunday, and my family loves them!
Provided by Yolanda Miles
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
- Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 47.6 g, Cholesterol 36.2 mg, Fat 26.1 g, Fiber 5.7 g, Protein 14.4 g, SaturatedFat 9.4 g, Sodium 1685.1 mg, Sugar 4.6 g
POTATOES WITH INDIAN SPICES
Make and share this Potatoes With Indian Spices recipe from Food.com.
Provided by Vicki in CT
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes.
- Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the remaining spices. Stir to combine and put the lid back on once again.
- When the potatoes are nearly ready (and you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve.
Nutrition Facts : Calories 208.9, Fat 3.8, SaturatedFat 0.5, Sodium 18, Carbohydrate 40.3, Fiber 5.3, Sugar 1.8, Protein 4.8
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