Roasted Potatoes with North Indian Spices

Loved this! I followed the recipe in regards to spices/steps/time except skipping the mint (I was out) and replacing the red chilies with crushed red pepper flakes since I was out of those as well. I subbed out the potatoes for sweet potatoes, broccoli and red onion and it was a super tasty dish I'd definitely make again. Can't wait to try it was regular potatoes as well as other roasted veggie options!

Delicious. A lot of steps, but well worth it. My indian cuisine hating pseudo-husband loved them!

My husband is very picky about vegetables and he even liked this one. I wrapped it in foil and put it on the grill instead of the oven (it was way too hot out to turn on the oven). It turned out very delicious. It was a little salty (and I love salt) so I might dial that back next time. I was also a little afraid of all the mint, but it actually went very well with the whole recipe. Would definitely make again.

My whole cooperative loves this recipe. the first time we made it just as written, but have since used it on carrots, cauliflower, potatoes (orange, purple, and traditional), onions, all kinds of veggies. i don't always have the fresh mint or lime, but its still really good even without it.

First the aroma and then the flavor--delightful from start to finish--or almost the finish. We were so excited to taste it that we blew right past the mint/cilantro/lime part at the end. Next time, I'll practice more restraint and finish the recipe before we dig in! We had this with chicken breasts roasted with rosemary and thyme. I used Yukon gold potatoes and yams--I liked the varied colors on the platter and the extra nutritional contribution of the yams.