Baked Spiced Potatoes

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a classic dry curry that is a good accompaniment to other saucier curries, such as mattar paneer and curried mung beans.


  • 4 large potatoes, peeled
  • 2 tablespoons oil
  • 5 bay leaves, crushed
  • 1 teaspoon each turmeric powder, chilli powder and garam masala
  • ½ teaspoon brown sugar
  • 5 garlic cloves, crushed seasoning to taste
  • 300 ml/10 fl oz/ cups plain yoghurthandful of chopped coriander leaves


Pre-heat the oven to 200°C/400°F/Gas mark 6. Boil the potatoes whole for about 12 minutes. Meanwhile, heat the oil and fry the bay leaves and other spices for a few moments, then stir in the sugar and garlic. Add the seasoning and then mix in the yoghurt. Drain the potatoes well, prick them all over with a fork and then roll them in the yoghurt paste, making sure they are well covered. It is best to pour the paste into a large, shallow ovenproof dish to do this. Bake in the same dish for about 30 minutes, and sprinkle with the coriander leaves before serving.