Ingredients
- 4 (692 grams) potatoes (red royale specified and cut into 3cm pieces
- 1 red onion, cut into wedges
- 2 teaspoons finely grated ginger root
- 2 garlic cloves, minced
- 1 green chilli, seeded and finely chopped (long chilli, optional)
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 2 sprigs curry leaves
- 2 tablespoon olive oil
- 120 grams frozen green peas (1 cup)
- 120 grams tomatoes (Perino tomatoes specified but small tomatoes such as cherry tomatoes can be substituted)
- FOR RAITA
- 1 Lebanese cucumber, coarsely grated
- 1 cup Greek-style yogurt, (280 grams)
- 1/4 cup mint, finely chopped
How to Make
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Step 1: Preheat oven to 200C and line a baking tray with baking paper.
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Step 2: 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.
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Step 3: 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.
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Step 4: 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.
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Step 5: Top the potato mixture with half the raita and sprinkle with the tomato and serve immediately with the remaining raita.
We hope you enjoy this recipe!
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