Tag Archives: cumin seeds

Spiced Crunchy Potatoes

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I love roast potatoes but don’t always have the time or inclination to pre cook the potatoes so this is my cheats version with a lovely spiced coating. I don’t peel the potatoes either, life is too short!

Leftovers are fab the next morning with an egg!

Serves 6.

Ingredients

1 teaspoon cumin seeds

2 teaspoons coriander seeds

1-2 teaspoons salt flakes

1/2 teaspoon peppercorns

1/2 teaspoon chilli flakes

1kg potatoes

2 tablespoons oil

Method

Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

In a mortar and pestle, crush the cumin, coriander, salt and pepper. Add the chilli flakes to the mix.

I cut my potatoes into half lengthwise and then each half into thirds at an angle.

Pour the potatoes into a large bowl and add the spice mix and oil.

Using your hands, mix well, so all of the potatoes are covered.

Spread the potatoes out over the two baking sheets and place them in the oven.

Bake for 15-20 minutes and then turn the potatoes.

Turn the potatoes, bake for 15 minutes and turn again.

Bake for a further 15-20 minutes until crispy and cooked through.

Beetroot With Paneer and Spices

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This is one of the quickest ways I know to cook beetroot, with a little zing from the chilli and crunch from the mustard seeds, we have this as part of an Indian inspired vegetarian meal and even the boys love it.

Part of their love for beetroot stems from eating enough of it to turn their pee pink! But, if that’s the only reason they’ll eat it I’m fine with it!!!!

Remember to wear gloves while dealing with the beetroot, pink hands are not a good look!

If you don’t have paneer, feta works very well too but has a habit of falling apart a little more!

To make this vegan and dairy free  use olive oil and omit the cheese.

Serves 8.

Ingredients

50g ghee or olive oil

2 tablespoons yellow mustard seeds

1 tablespoon cumin seeds

1 teaspoon fennel seeds

1 onion, very finely sliced

2 small red chillies, deseeded and diced

1kg beetroot, peeled and coarsely grated

a pinch of salt

200mls water

200g paneer, cubed

Method

Heat the ghee in a large shallow pan with a lid over a high heat.

Once hot, add the mustard seeds, cumin seeds and fennel seeds.

As soon as the mustard seeds start popping, add the onion, stir well and turn the heat down to medium.

Add the chilli to the onion mix and cook until the onions are beginning to crisp up a little.

Add the beetroot to the pan and fry for 1-2 mins.

Pour the water in and add the pinch of salt,  stir and cover. Cook for 10mins.

Uncover and turn the heat up to high, heat until most of the liquid had evaporated.

Add the paneer and stir well in, cook for a further 1-2 mins to allow the cheese to warm through.