- Course: Side Dish, Starch
- Skill Level: Easy
- Cost: Moderate
- Favorited: 5 Times
Thousands of years ago, garlic was considered an aphrodisiac and wasn’t used in cooking-even today, observant Vaishnav Hindus don’t use garlic. Indian cuisine essentially evolved without the addition of garlic in many of its recipes and the Indian palate became accustomed to a garlic-free diet. This is one of the few dishes in Indian vegetarian cooking in which garlic is used. It comes from the state Andhra Pradesh in the southern India planes, where people love to eat garlic.
- ¼ cup canola oil plus extra, for greasing baking dish
- 3 pounds baby red potatoes, rinsed and halved (larger potatoes quartered)
- 20 curry leaves (optional)
- 6 dried red chiles
- 2 teaspoons mustard seeds
- 1½ teaspoons cumin seeds
- A 1-inch piece fresh ginger, peeled and finely minced
- 3 garlic cloves, peeled and finely minced
- ½ jalapeno (cored and seeded if you prefer a milder flavor), finely chopped
- 1 teaspoon turmeric
- 1 tablespoon kosher salt
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh mint leaves
- 1 lime, half juiced and the other half cut into wedges for serving
- ¼ teaspoon cayenne pepper
Preheat the oven to 400°F. Grease a large, deep baking dish with some oil, add the potatoes, and set aside.
Heat the oil with the curry leaves (if using), chiles, mustard seeds, and cumin seeds in a large skillet until the mustard seeds start to crackle and pop, about 1½ minutes. Stir in the ginger, garlic, and jalapeño and cook, stirring often, until the garlic is fragrant, about 1 minute. Add the turmeric and salt and cook for 1 minute. Pour the spices over the potatoes and stir until evenly coated.
Bake the potatoes until tender and browned, 25 to 40 minutes, stirring every 10 minutes. Remove the baking dish from the oven and stir in the cilantro, mint, lime juice, and cayenne pepper. Serve with lime wedges.
© 2007 Suvir Saran