Ingredients vegetarian 2 servings

• 4 medium sized potatoes
• 1 medium onion (sliced thin)
• 1 cup chopped cilantro/ or mint leaves
• 3 green chillies
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp ginger garlic paste
• Salt as needed
• Oil as needed
• 1/2 tsp jeera
• A few curry leaves

Directions

1. Peel the skin of the potatoes and slice them into rounds. Mix in 2 tbsps of oil and spread out on an oven safe tray. Ensure that all the potatoes are coated in the oil.
2. Bake at 425 degrees for about 35 to 40 minutes until slightly brown.
3. Grind the cilantro and green chillies into a coarse paste.
4. Pour oil in a pan and season with jeera and curry leaves.
5. Sauté the sliced onions and ginger garlic paste.
6. Add the cilantro-green chilli paste and sauté for 1-2 minutes.
7. Add cumin powder and coriander paste and mix well.
8. Transfer the oven roasted potatoes, add salt and mix well till the potatoes are evenly coated with the cilantro-green chilli-onion mixture.
9. Serve hot .

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