Since I’m on a mission to lose my Covid-19 weight, I’ve been eating a lot a vegetables; and I mean a lot of vegetables!! This is not a particular hardship, since I love them. I’ve been challenging myself to keep it interesting by coming up with creative ways to serve them. Visual appeal and taste are paramount. As I have mentioned in previous posts, adding spices and condiments really change things up. This week, we are going Indian with the use of Garam Masala, which is a spice blend that includes, but not limited to coriander, cumin, black pepper, cardamom and cinnamon. This side can be made ahead and served at room temperature. I am also using my continual go-to condiment cilantro-chili sauce. I just can’t get enough of it! It is easy to make and I find that I have been putting it on my hard-boiled eggs, as well as mixing it with Greek yogurt as a dressing for chicken, or grilled flank steak salads.
INDIAN ROASTED POTATOES WITH CILANTRO-CHILI SAUCE
INGREDIENTS:
3-4 Yukon gold potatoes, scrubbed and sliced 1/2 inch
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 teaspoons Garam Masala
1/2 bunch cilantro, both leaves and tender stems
2 green chilies, seeded and finely chopped (I use jalapeño)
2 garlic cloves, pressed or grated
1/4 cup sliced and toasted blanched almonds
1 tablespoon white wine vinegar
2 tablespoons fresh lime juice
1 cup Greek yogurt
1/4 sliced green onions
1 teaspoon nigella seeds or black sesame seeds (optional)
INSTRUCTIONS:
Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Scrub and slice Yukon golds 1/2 inch (I use 1 medium potato per person). Place in a large bowl and drizzle olive oil; then toss with your hands. Place on parchment paper leaving 1 inch between slices. Sprinkle each slice with garam masala.
Roast potato slices in oven for 40-50 minutes, turn slices over after the first 25 minutes. Potatoes are done when slightly golden and a knife slides easily through each slice.
Meanwhile in a food processor, pulse to combine, 1/4 cup extra-virgin olive oil, the cilantro, chilies, garlic, almonds, lime juice, and a large pinch of salt, until it forms a chunky puree. Taste and add more salt if needed.
In a small bowl, combine Greek yogurt with salt and freshly ground black pepper to taste. Thinly slice green onions, both the white and the green.
On a decorative platter, spoon yogurt on the bottom. Stack your potato slices so they make a pyramid. Place small spoonful’s of cilantro-chili sauce on potatoes. Sprinkle with green onions and nigella seeds.
Serves:2-4
“Every challenge, every adversity, contains within it the seeds for opportunity and growth.” —Roy Bennett
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