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In today’s post we will explore another one of those crossover recipes that this blog has written about on various occasions. In the past, we have looked at exciting fusion dishes that have been adapted from British, French, Persian and other European culinary styles and items.
Today we will be making an Indian adaptation of Mustard-Roasted Potatoes, a recipe made famous by Ina Garten, an American food writer who is well-known as the host of the television programme Barefoot Contessa on the Food Network channel – this is a highly popular show that ran for 14 years and it made Ina Garten a household name across the United States.
So let’s get started on our Indian fusion version of Mustard-Roasted Potatoes. Here are the ingredients that you will require.
Ingredients:
Potatoes: 1 kilogram (small-sized potatoes)
Onions: 2, medium-sized
Mustard Oil: 3 tablespoons
Mustard Seeds (Rai): 2 tablespoons
Coriander (Dhania) Leaves: 2 tablespoons
Black Pepper Powder: 1 teaspoon
Salt: to taste
Ina Garten prefers to use small Yukon Gold potatoes for making this dish. You can use any small-sized potatoes – for example, the kind that you would use for making baby potato dishes.
For the black pepper powder, Ina Garten says it is important to use freshly ground black peppercorns for this preparation. The freshly ground pepper has a more effusive taste that heightens the effect this recipe has on your taste buds.
The quantities mentioned above are for preparing six servings. Adjust the quantities proportionately to suit the number of servings that you require.
Preparation:
Peel and wash the potatoes. Cut them into quarters (the smaller ones can be cut into halves).
Peel and wash the onions. Cut the ends of the onions off and discard them. Cut the onions into slices, and then cut each circular slice into quarters.
Coarsely grind the mustard seeds using a mortar and pestle.
Coarsely chop the coriander leaves.
Method:
Preheat your oven to 220o C (425o F).
Take the potato pieces in a large pan with a handle (like a frying pan for instance). Add half the Mustard Oil, half the ground mustard seeds, half the black pepper powder and salt to taste. Toss them to mix all the ingredients well. Put the tossed potato pieces on a plate and then use the same pan to toss the onion pieces with the remaining Mustard Oil, ground mustard seeds, black pepper powder and salt to taste (keep in mind that you have already added salt to the potatoes). Put the tossed onion pieces on a separate plate.
Put the tossed potato pieces on an oven tray and carefully place the tray in the preheated oven. Bake for around 45 minutes till the potatoes turn light brown in colour and become soft on the inside (use a fork to check). Use a spatula to turn the potato pieces over at regular intervals to ensure even browning.
During the last 15 minutes of the baking process, add the tossed onion pieces to the oven tray. This will ensure that the onion pieces do not burnt in case the potatoes take too long to become soft. Use a spatula to mix the onion pieces with the potato pieces.
When the potato pieces are done, transfer the contents of the oven tray to a serving dish. Sprinkle a little salt over the top, if required. Garnish with chopped coriander leaves.
Your Indian-style fusion version of Mustard-Roasted Potatoes is now ready. Serve it hot. You can have this as a delicious snack or serve it as an exciting side dish with a touch of pizzazz. Enjoy!
You can find more recipes at : https://www.purioilmills.com/recipes-in-english/
