Roast Tikka Masala Potatoes

Name: Roast Tikka Masala Potatoes
Yield: Serves 4
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 100 ml (3½ fl oz) water; A pinch of turmeric; 6 fresh curry leaves; 1 green chilli, deseeded and thinly sliced; ¼ teaspoon nigella seeds (black onion seeds); 2.5 cm (1 in) piece of fresh root ginger, finely chopped; 8 black cardamom pods, cracked (see Tip); ¼ teaspoon nigella seeds (black onion seeds); ½ teaspoon black mustard seeds; 1 teaspoon coriander seeds, toasted briefly in a dry frying pan; 75 g (3 oz) ghee or clarified butter (see Tip); 75 g (3 oz) ghee or clarified butter (see Tip); 650 g (1 lb 5 oz) small waxy potatoes, whole or halved, depending on size, and peeled

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Ingredients

650 g (1 lb 5 oz) small waxy potatoes, whole or halved, depending on size, and peeled

Side dish
Starter
Spicy
Vegetarian

Method

Preheat the oven to 200°C/400°F/gas mark 6. Cook the potatoes in a pan of boiling salted water for 5-8 minutes, until they are just tender but still with a bite. Drain them in a colander.

Melt the ghee or clarified butter in a roasting tin on the hob, add the mustard seeds and