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Indian-Style Potatoes

Randy Mayor; Melanie J. Clarke
Yield 3 servings (serving size: about 2 cups)

Ingredients

  • 1 tablespoon canola oil
  • 1 teaspoon brown mustard seeds
  • 3/4 teaspoon salt
  • 3/4 teaspoon crushed red pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon dry mustard
  • 2 garlic cloves, minced
  • 1 pound green beans, trimmed
  • 1 large baking potato, peeled and cut into (1/4-inch) strips (about 4 cups)
  • 1/4 cup water
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon grated lemon rind (optional)

Nutrition Information

  • calories 246
  • caloriesfromfat 20 %
  • fat 5.4 g
  • satfat 0.4 g
  • monofat 2.7 g
  • polyfat 1.5 g
  • protein 6.4 g
  • carbohydrate 46.7 g
  • fiber 8.1 g
  • cholesterol 0.0 mg
  • iron 2.4 mg
  • sodium 604 mg
  • calcium 72 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add mustard seeds and next 5 ingredients (mustard seeds through garlic); sauté 1 minute (mustard seeds will pop). Stir in green beans and potato; cook 5 minutes, stirring occasionally. Add water and lemon juice; cover, reduce heat to low, and cook 10 minutes or until potato is tender. Garnish with lemon rind, if desired.