Patak’s Tikka Masala Paste 283g
Patak’s Tikka Masala Paste is a medium…
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Ingredients
Potato Ingredients:
3 heaped tbsp Patak’s Tikka Masala Paste
2 tbsp Patak’s Eggplant Pickle
600g baby new potatoes, scrubbed
150g thick Greek Yoghurt
1 tbsp fresh mint leaves, roughly chopped
2 tbsp fresh coriander leaves, roughly chopped
25g salted peanuts, roughly crushed
50ml oil
Speedy Pickled Onions Ingredients:
½ red onion, finely sliced
1 slice of beetroot
100ml red wine vinegar
1 tsp salt
1 tsp sugar
Method
- Preheat the oven to 200C. Boil the potatoes in a large pan of salted water for 10 minutes.
- In the meantime, mix the oil with Tikka Masala Paste in a roasting tin. Drain the potatoes and toss in the marinade. Using the back of a spoon, smash the potatoes until flat. Stir and transfer to the oven to roast for 45 minutes.\
- Make the Speedy Pickled Onions by mixing everything together. Set aside to pickle.
- Place the yoghurt in a large bowl and stir through Eggplant Pickle. Mix in the crispy Bombay Potatoes, fresh mint and fresh coriander.
- Sprinkle with peanuts and serve with some drained pickled onions.
