East Indian Inspired Potatoes With Mint Recipes

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EAST INDIAN-INSPIRED POTATOES WITH MINT

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



East Indian-Inspired Potatoes With Mint image

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

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!)

INDIAN INSPIRED SWEET POTATOES

Saw a recipe like this on internet, but there were ingredients I didn't like, so came up with changes enough to call my own.

Provided by Happy Harry 2

Categories     One Dish Meal

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 15



Indian Inspired Sweet Potatoes image

Steps:

  • Bake sweet potatoes until tender to a fork pierce, ~1 hours @400 degrees.
  • Prepare vegetables while potatoes bake.
  • Heat oil in medium sized saucepan with a cover. Swirl to cover bottom.
  • Add onions and saute ~2-3 minutes. Add all the peppers, garlic, ginger, cumin and cinnamon. Saute until fragrant.
  • Add water, stir, cover and simmer until peppers are softened, ~3-5 minutes.
  • Add cheese. Remove from heat, stirring until cheese is melted. Cover and set aside.
  • When potatoes are done and still very warm, cut lengthwise and scoop out out flesh leaving enough to keep the shell shape.
  • Mash the potatoes into the veggie mix.
  • Add half the chives, lemon juice, peas and any salt and pepper you wish to use. Stir into mix.
  • Fill the four shells and put into a oil sprayed baking dish.
  • Cover lightly with foil and bake ~15 minutes @350 degrees.
  • Sprinkle with rest of chives before serving.

Nutrition Facts : Calories 275.7, Fat 9.1, SaturatedFat 5, Cholesterol 23.9, Sodium 185.4, Carbohydrate 44, Fiber 7.6, Sugar 12.1, Protein 7.5

2 large sweet potatoes
1/4 teaspoon vegetable oil
1 small yellow onion, chopped
1 small red bell pepper, seeded and chopped
1 medium fresh green chili pepper, seeded and chopped
3 -4 garlic cloves, grated
1 1/2 tablespoons fresh ginger, grated
2 teaspoons ground cumin
1/4 teaspoon cinnamon
1/3 cup filtered water
3 tablespoons cream cheese, diced
2 teaspoons fresh chives, diced and divided
1 1/2 tablespoons fresh lemon juice
1/2 cup frozen peas, slightly thawed
salt and pepper

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