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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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Ingredients

50 m servings 310
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. Add spinach to the frying pan; cook and stir until wilted, about 2 minutes. Season with salt and garnish with cilantro.

Footnotes

  • Cook's Note:
  • Keep the vegetables separate from each other while preparing this recipe.

Nutrition Facts


Per Serving: 310 calories; 6.5 59.6 7.5 0 143 Full nutrition

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