Indian-Style Potatoes

Indian-Style Potatoes Recipe
Randy Mayor; Melanie J. Clarke

Yield:

3 servings (serving size: about 2 cups)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

January 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note