East Indian Inspired Potatoes With Mint Recipes
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
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
INDIAN TOMATO SALAD
This lovely salad is wonderful accompaniment to an Indian-themed meal but also works well as a side dish with chicken or salmon.
Provided by Irmgard
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the oil, vinegar, lime juice, garlic, mustard, cumin, salt and pepper.
- Stir in the mint.
- Add the tomatoes, onion, and cucumber and toss gently.
- Garnish with additional mint leaves.
- Cover and refrigerate for up to 2 hours.
Nutrition Facts : Calories 160.3, Fat 14, SaturatedFat 1.8, Sodium 167.7, Carbohydrate 9, Fiber 2.2, Sugar 4.3, Protein 1.6
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