CURRY LEAF, HONEY & CHAAT MASALA POTATOES

Crispy roast potatoes and tender shallots are tossed through fried curry leaves, spices and honey, finished with a generous sprinkling of chaat masala and served on greek yoghurt.

Serves 4-5

INGREDIENTS

700g baby potatoes
4 tablespoons olive oil
6 shallots
1 tablespoon cumin seeds 
20 curry leaves
½ teaspoon chilli flakes, optional
3 cloves garlic, thinly sliced
2 tablespoons honey
1 tablespoon chaat masala
200g greek yoghurt
Sea salt
Cracked pepper

METHOD

Heat the oven to 190ºC regular bake. 

Place the potatoes in a large pot of cold salted water. Bring to the boil and cook until tender. Drain and put them on an oven tray, allowing a bit of a gap between each potato. 

Use a potato masher to give them a little smush, you don’t want them so mashed that they fall apart. 

Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for 20 minutes then turn them over.  

While the potatoes are roasting, peel your shallots and cut any larger ones in half. Add to the roasting dish with the potatoes once they’ve been turned. Roast for a further 20-30 minutes or until golden brown. 

Heat the remaining oil in a pan over a medium heat. Add the cumin seeds, curry leaves, chilli flakes and garlic and briefly fry. 

Pour the fried curry leaves, spices and garlic over the potatoes and drizzle with honey. Sprinkle over chaat masala and gently toss to combine. Season with salt and pepper. 

Smear the yoghurt onto the serving dish and top with potatoes.