If you are using potatoes or rutabagas in the bake, I recommend that you boil them first for about 10 minutes. Set aside to cool.

Cut your vegetables into 1-2 inch size chunks, keeping them relatively the same size. Put them in a large mixing bowl and set aside.

Preheat oven to 400°F.

Heat oil large skillet over medium-high heat. Add mustard seeds and chiles and cook 1 1/2 minutes or until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic, and jalapeño to the pan; cook 1 minute, stirring constantly. Stir in the salt, turmeric, and Garam Masala; cook 1 minute, stirring constantly. Add spice mixture to potatoes, tossing to coat. Arrange potato mixture in a single layer in a 13 x 9–inch baking dish.

For an extra moist bake, add a cup or two of vegetable broth to the baking dish before putting it in the oven. This will also make a nice gravy or au jus that you can pour over the bake when it is finished

Bake at 400°F for 40 minutes or until potatoes are tender and browned, stirring every 10 minutes.

Stir in the cilantro, mint, and lime juice. Serve with basmati rice and/or raita.*