An easy side dish that you can make with any protein and will bring an extra hit of flavor to the meal with homemade curry powder and a tangy yogurt sauce.
By Meghan Bassett
Now that I have one Indian cooking class under my belt, I have to admit I am much more confident than I once was in recreating classic Indian flavors at home. I used to be somewhat overwhelmed by the idea of making my own curry powder, but when it comes down to it, it isn’t as complicated as you would think.
These roasted curry potatoes utilize a simplified version of a curry that I adapted from a cookbook I have called Sauces by James Peterson (an awesome book by the way!).
The curry recipe in the book is a bit more complicated, with a lot of repeated grinding, but the version below is just as flavorful and won’t have you running all over town trying to find green cardamom pods.
It is an easy side dish that you can make with any protein and will bring an extra hit of flavor to the entire meal. I love pairing these potatoes with a simple grilled flank steak or roasted chicken breast. The greek yogurt sauce cuts through the curry with a tart and tangy flavor to give your mouth a little balance for all those spices.
The extra bonus is that it’s one of those dishes that fill your house with the most incredible smell. When your guests walk into your home, they’ll know they are about to be treated to a delicious meal!
- 28oz small golden potatoes, halved
- ½ tsp black peppercorns
- 2 cloves
- 2 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground mustard
- ½ tsp ground fenugreek
- 1 tsp ground cardamom
- Pinch of ground cinnamon
- ½ tsp turmeric powder
- 1 Tbsp olive oil
- GREEK YOGURT SAUCE
- ½ cup greek yogurt
- ¾ Tbsp lemon juice
- 1 Tbsp olive oil
- ¼ tsp salt
- Fresh chopped cilantro
- Preheat oven to 400 degrees.
- In a spice grinder, grind together the cloves and black peppercorns until they are completely ground. Combine ground cloves and peppercorns in a small bowl with coriander, cumin, mustard, fenugreek, cardamom, cinnamon, and turmeric. Stir to combine.
- Toss halved potatoes with olive oil until coated evenly. Add in the spice mixture and toss to coat the potatoes. Spread in an even layer on a lined, rimmed baking sheet. Bake for 30 minutes, or until fork tender.
- While the potatoes are baking, whisk together yogurt, lemon juice, olive oil and salt.
- Remove potatoes from oven and add to the serving dish of your choice. Drizzle the yogurt sauce over the potatoes and sprinkle with fresh chopped cilantro.