Distinguished Vegetarian Cuisine With Flavours From Around the World.
Today I have some Pan roasted potatoes, cooked with ghee (clarified butter) and tastefully spiced with fresh rosemary, red chillies, garlic and freshly roasted coriander and cumin seeds. This dish works well as a side or as a main in a salad (which is how I Gluttonously devoured these lovelies. Recipe below: #videhesveggietable
Preparation: 10 minutes Cooking time: 25 minutes: Boling time: 15 minutes Serves: 2
½ kg baby potatoes
60ml ghee (clarified butter)
½ black mustard seeds
¼ tsp yellow asafoetida
¼ tsp turmeric powder
1 tsp (5ml) salt
2-3 sprigs fresh rosemary striped from the stalk
1 tsp (5ml) whole coriander seeds
½ tsp (2.5ml) cumin seeds
5 cloves garlic peeled and bruised (optional)
4-5 dry red chillies (break into 2 pieces) (adjust according to heat tolerance)
Let’s cook 🙂
Wash and boil the potatoes with the skins until soft and tender. While the potatoes are boiling – dry roast the coriander seeds and cumin seeds in a medium hot pan, until the aroma starts to emanate – about 45 seconds. Grind in a pestle n mortar and keep aside.
Once the potatoes are soft. Gently prick them with a small tooth pick
Heat the ghee in a pan (with a lid) toss in the mustard seeds, asafoetida and turmeric powder.
Once the seeds pop – toss in the potatoes, salt and rosemary – cook for 15 minutes on medium high heat with the lid on, tossing or stirring every now and then.
After cooking for 15 minutes – lower the heat. Add the ground coriander & cumin, garlic, and red chillies. Cover and cook for 5 more minutes – tossing and swirling the potatoes in the pan to incorporate the spices. (note you may add more ghee or butter at the last 5 minutes) You many smash them up lightly as well
Serve as a side or in a salad.
Double the quantities for 1 kg baby potatoes