Indian Potatoes with Dill My Fifth Entry in the Garden Gourmet Blog Off/ Cook Off

It's been great keeping a food diary this week via the Garden Gourmet Blog Off/ Cook Off.  What I've learned is, we eat a lot of seafood here at the Beach House and second, these Gourmet Garden herbs and spices are a fast, convenient and tasty way to add flavour to even my most tried and true dishes.   The ones I don't have to open a recipe book for, as I cook them so often.  We survived all the experimenting very nicely thank you very much and Mr Beach House even commented it was like having a restaurant, when he saw the menu board.  No wonder he rarely takes me out to dinner.  Hmmm I'll have to work on that.

So last night it was potatoes.  Some of my relatives came out to Australia from Ireland due to the potato famine of the 1840s, so I guess you could say potatoes are part of my DNA.  I am always very interested in different ways to prepare them, because my fall back position in cooking, is a quality piece of protein, served with a green salad and potatoes.  This recipe is sure to delight, it is interesting to the palate and very healthy.  It's loaded with herbs and spices and you leave the skins on, so you get the full nutritional benefit of the vegetable  

Indian Potatoes with Dill

1.5lb or 750g small potatoes (chats or new)

1/3 cup vegetable oil

1 teaspoon black or brown mustard seeds

10 curry leaves. (available in packets in the supermarket)

1 brown onion finely chopped

1 tablespoon of ground coriander seeds

1/2 teaspoon ground turmeric

2 tablespoons Garden Gourmet Dill

2 teaspoons Garden Gourmet Ginger

2 teaspoons Garden Gourmet Chunky Garlic

Salt to taste

In a saucepan, combine potatoes with plenty of water to cover.  Bring to the boil over a high heat and boil, uncovered, until  just tender, about 10 minutes. Drain and cut into quarters.

In a large frying and heat oil over a medium heat.  Add mustard seeds, curry leaves, onion, coriander and turmeric and cook stirring until onion is lightly golden and spices are fragrant. 4-5 minutes

Add dill and reduce heat to low.  Add ginger, garlic and salt stirring for one minute.

Add potatoes to pan and stir to coat in herb and spice mixture.

Serves 4-6 adults as a side dish.

Well that's it from me and my Garden Gourmet odyssey.  I would like to thank Garden Gourmet for giving me the opportunity to strut my stuff, in the quest for some truly great prizes and for supporting Australian bloggers in this way.  This is a corporate which really gets us guys and for that I am truly grateful.              

Until this week, I had never used Gourmet Garden Herbs and Spices, but have found them to be a great and cost effective alternative to the bunches of herbs I usually buy.  I will be making sure I have a stash of these in my fridge from now on.

If you would like to see they other recipes I feed my family with go here for savoury and here for the sweet 

Over and Out

Today I am partying here

Show and Tell Friday

Weekend Wrap Up

Mix it Up Monday

Home Maker on a Dime

Showcase Sunday
Indian Style Potatoes
Take a Look Tuesday
Chef in Training
Rednesday
Wow Us Wednesday
No Minimalist Here
52 Mantels
Live Laugh Rowe
A Crafty Soiree
Transformation Thursday
Foodie Friday