I had a bag of fingerling potatoes that I had to use. On my mind I was thinking about the lack of Indian Restaurants in Las Vegas. There are a few Indian Restaurants in Las Vegas but not near the amount in even just North Phoenix Arizona. This came out mildly Indian-ish. Day one it’s the most flavorful. I guess the potatoes soak things up and I thought the next day it needed more salt and pepper. Serving will differ some because we all have different appetites. This will make around 4-6 servings.

Ingredients for around 5 servings

1 1/2 lb fingerling potatoes cut in half longways

2 cups tomato puree (preferably from Italy)

1 teaspoon ground ginger

1 teaspoon granulated garlic

1 onion sliced very thin on microplane

1 teaspoon ground cumin

1 teaspoon ground mustard

1 teaspoon coriander

1/4 teaspoon turmeric

1 teaspoon garam masala

1 teaspoon Chile powder

1 teaspoon sea salt + more to taste

1 teaspoon fresh ground black pepper + more to taste

non stick spray

optional – 1/4 cup cilantro for garnishing

Directions

Set oven to 400 degrees F

In a large bowl mix together the spices (ginger, garlic, cumin, mustard, coriander, turmeric, garam masala, salt, pepper), tomato puree and the onions.

Spray you baking dish and lid with non stick spray.

Place the potatoes cut side down.

Dump and spread evenly the spiced tomato onion mixture.

Cover pan with sprayed lid and cook on a middle rack in oven until the potatoes are very tender. (90 minutes or slightly less depending on size of potatoes. To finish add the optional fresh cilantro.

The potatoes came out creamy, flavorful, and fat free! They are delicious and slightly Indian style. I do note you might want to add more salt and more pepper.

Enjoy!!!