I think you’ll enjoy this turmeric-flavored side dish inspired by my recent trip to India.
Not only does turmeric have anti-inflammatory properties, it also adds a beautiful yellow color to savory dishes. I’ve been trying to eat turmeric more often, and incorporate it into my meals at least once a week.
It’s a rather simple recipe compared to most Indian dishes, which usually contain at least 7 spices. There’s a bit of heat from the cayenne pepper and black pepper, but it’s not overpowering. I used a food processor to create the garlic and onion paste, but a blender should get the job done as well.
Surprisingly, most of the dishes I had in India weren’t painfully spicy. They were well balanced, and full of flavor. Turmeric was also used during a wedding ceremony, among other things. I even received a partial turmeric facial while I was there. Imagine that.
I will certainly return to India one day to thoroughly explore it’s various food customs. Stay tuned for more detailed articles about my trip to India.
The complete recipe is listed below for your reference.
Do you cook with turmeric? What’s your favorite potato dish? Let me know in the comments section below.
- 9 medium all-purpose potatoes or yellow potatoes, peeled, halved & sliced (1/2-inch thick slices)
- ½ cup extra virgin olive oil, separated
- 2 teaspoons sea salt, separated
- 3 fresh garlic cloves, peeled
- 1 medium yellow onion, quartered
- ¼ teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne powder
- ½ teaspoon turmeric
- Preheat oven to 400 degrees Fahrenheit.
- Toss the potatoes with ¼ cup of extra virgin olive oil in a large roasting pan. Sprinkle 1 teaspoon of salt on the potatoes, and mix well.
- Process ¼ cup of oil, 1 teaspoon of salt, and the remaining ingredients in a food processor until the mixture resembles a smooth paste (approx. 15 seconds).
- Toss the potatoes with the paste. Make sure to coat the potatoes evenly.
- Transfer potatoes to a roasting pan, and bake for 1 hour. Serve immediately.
Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.
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