Indian-Style Potatoes

Randy Mayor; Melanie J. Clarke

Yield: 3 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 20%
  • Fat: 5.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 6.4g
  • Carbohydrate: 46.7g
  • Fiber: 8.1g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 604mg
  • Calcium: 72mg

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

  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.
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