Curried Wedges With Minted Yoghurt Cucumber Topping Recipes
YOGURT WITH CUCUMBER AND MINT
The recipe for this cooling yogurt dish, also known as kheere ka raita, is courtesy of Madhur Jaffrey and can be served with all Indian meals, including Jaffrey's Chicken with Roasted Coriander in Coconut-Curry Sauce. It also makes an excellent snack.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
- Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.
CURRIED WEDGES WITH MINTED YOGHURT CUCUMBER TOPPING
Make and share this Curried Wedges With Minted Yoghurt Cucumber Topping recipe from Food.com.
Provided by Kiwi Kathy
Categories Low Protein
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven ro 200 degrees C.
- Scrub potatoes, do not peel. Cut into wedges.
- Mix paprika, curry powder, salt & pepper together.
- Place potatoes, oil and paprika mixture in a large baking dish. Toss well to ensure the potatoes are evenly covered.
- Bake, uncovered, qt 200 degress C for 30 - 40 minutes. Turn over once or twice during cooking.
- Mix yoghurt, mint and cucumber together. Serve with the wedges.
Nutrition Facts : Calories 221.5, Fat 4.8, SaturatedFat 1.2, Cholesterol 4, Sodium 29.1, Carbohydrate 40.5, Fiber 5.6, Sugar 3.4, Protein 5.8
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