Toasting brown mustard seeds in chili oil enhances their characteristic sharpness. Be sure to cover the pan because the seeds will pop as they cook. Use yellow mustard seeds for a tamer heat.
1 tablespoon chili oil
2 teaspoons brown mustard seeds
1 teaspoon coriander seeds
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1 1/2 pounds Yukon gold potatoes, cut into 1/2-inch-thick slices
1/2 pound parsnips, cut into 1/2-inch-thick diagonal slices
2 tablespoons chopped fresh cilantro
How to Make It
Preheat oven to 450°.
Combine chili oil, mustard seeds, and coriander seeds in a small nonstick skillet over medium-high heat. Cover and cook 2 minutes or until seeds begin to pop, shaking pan occasionally. Remove from heat; let stand, covered, 1 minute. Stir in cumin and garam masala.
Combine spice mixture, olive oil, and next 4 ingredients (through parsnips) in a roasting pan coated with cooking spray; toss to coat. Bake at 450° for 20 minutes or until vegetables are tender, turning vegetables after 10 minutes. Sprinkle vegetable mixture with cilantro; toss.
Absolutely fantastic recipe. I made it as written the first time to rave reviews. The second time I added some variation based on root vegetables I had at hand. I kept the spices the same but added a turnip and some sliced carrots to the mix as I lacked sufficient potatoes and parsnips. It was also quite good, though not as good as the parsnips and potatoes alone.
Made this tonight for family dinner to go with CL recipe for red lentil mulligatawny. The chili oil makes this recipe - gives a great smoky heat at the finish of the taste. We don't like whole coriander seeds in our food, so I used the mustard seeds and whole cumin seeds, and used ground coriander. The adults loved this dish; the teenagers didn't like the seeds. I will definitely make this again when the kids aren't around. Would make it for adventurous guests or for an Indian-themed dinner.
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