CUMIN SEED MASALA POTATOES

Serves: 2 people as a side dish.

Prep Time: 35 minutes including pre-roasting of potatoes.

Cooking Time: 10 minutes.

Dietary Style: GF. DF. Veg. Vegan optional.

This is a two-step dish, but it’s worth the extra little bit of love to get those potatoes oven-roasted before tossing through the spice: caramelising the potatoes in the oven will mean that they work as a far better carriage for spice flavour. To quicken this side dish, do a bit of forward planning: I sometimes roast batches of vegetables in olive oil in the oven and then put in sealed Tupperware in the fridge. When I want to spice them, I just pull them out, heat the masala in a pan with a little ghee or coconut oil or mustard oil, toss in the pre-roasted potatoes, and I’m 10 minutes from something delicious.

INGREDIENTS

  • 500 gm chat potatoes
  • olive oil
  • 1.5 tbsp ghee or coconut oil
  • 2 tsp Cumin Seed Masala

  1. Chip the chat potatoes in half and place in a baking tray. Drizzle with olive oil and pre-roast in a 180 degree fan forced oven until golden.

  2. Once cooked, put ghee in a pan with The Spirit Of Spice Cumin Seed Masala and heat on medium heat until aromatic and bubbling.

  3. Toss through the pre-roasted potatoes and cook for between 10 to 20 minutes. The longer the cook, the more intense the spice flavour with the potatoes.

  4. Serve.

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CHILLI MASALA EGGPLANT HALOUMI