45 Min
GF
Dum Roasted Vegetables
This is an alternate to the usual curried ‘dum’ (which means cooking under pressure) vegetables – we are using potatoes, radishes and beets instead of all potatoes. The dish is overall lighter in taste and yogurt being served alongside makes for a delicious texture to go with the decadent Lamb Roghan Josh.
This is an alternate to the usual curried ‘dum’ (which means cooking under pressure) vegetables – we are using potatoes, radishes and beets instead of all potatoes. The dish is overall lighter in taste and yogurt being served alongside makes for a delicious texture to go with the decadent Lamb Roghan Josh.
Cook Time
45 Minutes + Refrigeration
Serves
3
Directions
Step 1
A few hours or the night before, combine the yogurt, saffron, sugar, and salt and refrigerate until ready to use.
Step 2
Preheat the oven to 450°F.
Step 3
Without peeling, cut the vegetables in half then cut into large wedges – for example, each side of a large Idaho potato could be cut into 4 to 5 wedges. Beet being less starchy and take longer to cook than potatoes so cut them thinner.
Step 4
Toss the vegetables with olive oil, ginger, ajwain, and salt. Spread them on a greased baking sheet, skin side down and wedge side sitting straight up.
Step 5
Place in the oven and bake them for 15 minutes, then lower the heat to 300°F and cook for another 10 to 15 minutes or until they are golden brown.
Step 6
Sprinkle chili powder on top of the vegetables after they are done.
Step 7
To serve, spread the yogurt onto a serving plate. Place warm vegetable wedges on top and garnish with microgreens or herbs.
Notes & Variations
- It is important to watch the potatoes and not overcook them or they will shrivel up. Likewise do not under cook them or they will be hard on the inside. It is okay to turn the oven off 10 minutes before they are completely done as they will continue cooking with the residual heat.
- Ajwain is a celery seed like spice with a thyme flavor – it helps with digestion and other stomach issues.
- Saffron needs time to take on flavor so it’s best to infuse the yogurt the night before.
- If your home oven is exceptionally good in transmitting heat, bake at 400°F and take the vegetables out sooner.
Ingredients
1 cup plain whole-milk yogurt
Pinch of saffron
1 teaspoon cane sugar
Pinch of sea salt
1 1/2 to 2 pounds of root vegetables (such as potatoes, radishes, turnips, or beets)
4 to 5 tablespoons olive oil
1/2 teaspoon ajwain
1/2 teaspoon ginger powder
1 1/2 teaspoons sea salt
1/2 teaspoon chili powder
Microgreens or herbs
Step 1
A few hours or the night before, combine the yogurt, saffron, sugar, and salt and refrigerate until ready to use.
Step 2
Preheat the oven to 450°F.
Step 3
Without peeling, cut the vegetables in half then cut into large wedges – for example, each side of a large Idaho potato could be cut into 4 to 5 wedges. Beet being less starchy and take longer to cook than potatoes so cut them thinner.
Step 4
Toss the vegetables with olive oil, ginger, ajwain, and salt. Spread them on a greased baking sheet, skin side down and wedge side sitting straight up.
Step 5
Place in the oven and bake them for 15 minutes, then lower the heat to 300°F and cook for another 10 to 15 minutes or until they are golden brown.
Step 6
Sprinkle chili powder on top of the vegetables after they are done.
Step 7
To serve, spread the yogurt onto a serving plate. Place warm vegetable wedges on top and garnish with microgreens or herbs.
1 cup plain whole-milk yogurt
Pinch of saffron
1 teaspoon cane sugar
Pinch of sea salt
1 1/2 to 2 pounds of root vegetables (such as potatoes, radishes, turnips, or beets)
4 to 5 tablespoons olive oil
1/2 teaspoon ajwain
1/2 teaspoon ginger powder
1 1/2 teaspoons sea salt
1/2 teaspoon chili powder
Microgreens or herbs
Notes & Variations
- It is important to watch the potatoes and not overcook them or they will shrivel up. Likewise do not under cook them or they will be hard on the inside. It is okay to turn the oven off 10 minutes before they are completely done as they will continue cooking with the residual heat.
- Ajwain is a celery seed like spice with a thyme flavor – it helps with digestion and other stomach issues.
- Saffron needs time to take on flavor so it’s best to infuse the yogurt the night before.
- If your home oven is exceptionally good in transmitting heat, bake at 400°F and take the vegetables out sooner.
Tags:
45 Min
GF
Stock Your Pantry
Tags:
45 Min
GF
Stock Your Pantry
Saffron Box (with Saffron)
$50
Saffron Box
$40
If you liked this recipe...
Take a look at the two below! The Dum Aloo is similar to this one and the Lamb Roghan Josh pairs well with the Dum Roasted Vegetables. When have we ever steered you wrong?
WHY NOT MAKE BOTH?
