Curry Roasted Potatoes

Name: Curry Roasted Potatoes
Ingredients: 6 cardamom pods; 1/2 teaspoon whole cloves; 2 teaspoons each fennel, cumin, coriander and mustard seeds; 2 teaspoons ground turmeric; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 2 tablespoons canola oil; 4 medium red potatoes, cut into 1/4-inch slices; 1 cup reduced-fat plain yogurt; 1/4 cup minced fresh mint

10 ingredients

4 steps

Ingredients

6 cardamom pods
1/2 teaspoon whole cloves
2 teaspoons each fennel, cumin, coriander and mustard seeds
2 teaspoons ground turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons canola oil
4 medium red potatoes, cut into 1/4-inch slices
1 cup reduced-fat plain yogurt
1/4 cup minced fresh mint

Directions

1

Remove seeds from cardamom pods. In a dry small skillet over medium heat, toast the cloves and the fennel, cumin, coriander, mustard and cardamom seeds until aromatic, about 1-2 minutes. Cool.
2

Transfer to a spice grinder or a mortar and pestle (in batches if necessary); grind until mixture becomes a powder. Stir in the turmeric, salt and cayenne.
3

In a large bowl, combine oil and spice mixture. Add potatoes; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 425° for 16-20 minutes or until golden brown, turning once.
4

Meanwhile, combine yogurt and mint in a small bowl. Serve with potatoes.