Indian Root Vegetables
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"Looking at several root vegetables milling around the kitchen, I came up with this recipe that spices up these veggies with typical Indian spices and a few other fun additions. Tomatoes help make a pseudo-gravy. Serve with basmati rice. Reduce number of red peppers to reduce heat-spice, if you can't hack it."
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Ingredients50 m servings 310
Original recipe yields 6 servings
- Heat oil in a large lidded frying pan over medium-high heat. Add chiles and mustard seeds to the hot oil, and let crackle for about 15 seconds. Add ginger and garlic and cook until fragrant, about 15 seconds more; do not burn the garlic. Add onion and saute until lightly brown, 3 to 5 minutes. Add chili powder, turmeric, and garam masala; mix well.
- Add yam, sweet potato, and red potatoes to the frying pan with the onion mixture. Stir to spread spices evenly. Cook over medium-high heat for about 3 minutes. Add tomatoes and stir to release juices. Reduce heat to low, cover the pan, and simmer until root vegetables are tender, about 20 minutes.
- Add spinach to the frying pan; cook and stir until wilted, about 2 minutes. Season with salt and garnish with cilantro.
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- Cook's Note:
- Keep the vegetables separate from each other while preparing this recipe.
Per Serving: 310 calories; 6.5 59.6 7.5 0 143 Full nutrition