Roasted Broccoli
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Roasted Baby Potatoes with Southern Indian Spices
Details
- Servings: 8
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- indian
- south american
Ingredients
- ¼ cup canola oil plus extra, for greasing baking dish
- 3 pounds baby red potatoes, rinsed and halved (larger potatoes quartered)
- 20 curry leaves (optional)
- 6 dried red chiles
- 2 teaspoons mustard seeds
- 1½ teaspoons cumin seeds
- A 1-inch piece fresh ginger, peeled and finely minced
- 3 garlic cloves, peeled and finely minced
- ½ jalapeno (cored and seeded if you prefer a milder flavor), finely chopped
- 1 teaspoon turmeric
- 1 tablespoon kosher salt
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh mint leaves
- 1 lime, half juiced and the other half cut into wedges for serving
- ¼ teaspoon cayenne pepper
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