Roasted Potatoes (sukhi Bhaji)

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 5 potatoes
• 1/4 cup coriander, chopped
• 1 onion, finely minced
• 1/2 teaspoon ginger, grated
• 1 teaspoon garlic, grated
• 1/4 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon cumin seed
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 4 tablespoons olive oil (or canola)

Recipe

• 1 1. cut potatoes into medium dice.
• 2 2. grease a sheet pan with 1 tbsp of oil, spread potatoes evenly on the pan, and roast in the oven until a fork pieces easily but potatoes remain firm. (alternative: potatoes may simply be boiled in their skins and then chopped)
• 3 3. if desired, peel potatoes after they have cooled slightly.
• 4 4. heat 1 tbsp of the oil in a large pan. add turmeric, chili powder, mustard seeds, cumin powder, fenugreek seeds, and cumin seeds. toast lightly.
• 5 5. add onion and the remainder of the oil. lower the heat on the pan to medium.
• 6 6. add the potatoes to the pan, stiring gently to coat them with the spices.
• 7 7. warm the potatoes through on high heat, taking care not to break them. (about 3 minutes)
• 8 8. garnish with coriander, serve hot with rice, parathas or rotis.