With their spicy aromatic yoghurt coating, these potatoes go well with an Indian themed meal but are also a fantastic vegetable accompaniment for most other meats. Or for a quick vegetarian lunch simply wrap them in a flat-bread then grill until golden or refry for breakfast and top with a poached egg. Serve with mango chutney, yoghurt and the Fresh Apple and Herb Chutney.
Serves: 6
INGREDIENTS
1 kilogram Agria potatoes, peeled
2 tablespoons olive oil
Spice paste
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground turmeric and paprika
pinch cayenne pepper
1 tablespoon chickpea flour
3 tablespoons thick plain yoghurt
3 tablespoons cream
3 cloves garlic, crushed
2 tablespoons tomato paste
juice 1 lemon
1 teaspoon sea salt
METHOD
Preheat the oven to 180°C.
Cut the potatoes into large chunks and cook in plenty of boiling salted water until just tender when pierced with a skewer.
Drain and tip back into the saucepan. Place over a medium heat, shaking the pan gently to roughen up the edges of the potatoes and drive off excess moisture.
Spice paste: Combine all the ingredients in a large bowl.Tip the potatoes into the bowl and turn gently until they are all well coated in the paste.
Drizzle a little oil over an oven tray lined with baking paper and add the potatoes, smearing them with any paste left in the bowl and scraping in any bits left in the bowl.
Roast for 25–30 minutes, turning every 10 minutes until golden with some of the edges looking a little charred.
Serve with the Fresh Apple and Herb Chutney.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.