October 22, 2018
Fresh Tomatoes, Side Dishes, Vegetables,
Onions, Potatoes , Indian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Weeknight Meals, Oven Roast, No Eggs, Spices more
Add toRecipe Book
Add toShopping List
"From one of our national supermarkets and their free monthly magazine July 2018."
Preheat oven to 200C and line a baking tray with baking paper.
Place the potatoes, onion, garlic, chilli, if using, garam masala, turmeric, cumin, coriander, cardamom, curry leaves and oil in a bowl and toss to combine.
Arrange in a single layer on the lined tray and roast, turning occasionally, for 35 minutes or until potato is golden brown and tender and then sprinkle with peas and roast for 2 minutes or until peas are heated through.
Meanwhile, to make the raita, use your hands to squeeze as much liquid from the cucumber as possible and combine in a bowl with the yoghurt and mint and season.
Top the potato mixture with half the raita and sprinkle with the tomato and serve immediately with the remaining raita.
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
For those who like Japanese food, this is just like your California roll. Just,...
Every potato pancake recipe I know of has one simple ingredient. Yup......