This recipe comes from the Coles magazine. It serves 4.
4 large Red Royale potatoes, cut into 3cm pieces
1 red onion, cut into wedges
2 tsp finely grated ginger
2 garlic cloves, crushed
1 long green chilli, seeded, finely chopped (optional)
1 tsp garam masala
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cardamom
2 sprigs curry leaves
2 tbs olive oil
1 cup (120g) frozen peas
120g Perino tomatoes, finely chopped
1 Lebanese cucumber, coarsely grated
1 cup (280g) Greek-style yogurt
1/4 cup finely chopped mint
- Preheat oven to 200°C. Line a baking tray with baking paper. Place the potato, onion, ginger, garlic, chilli, if using, garam masala, turmeric, cumin. coriander, cardamom, curry leaves and oil in a bowl. Toss to combine. Arrange in a single layer on the lined tray. Roast, turning occasionally, for 35 mns or until potato is golden brown and tender. Sprinkle with peas. Roast for 2 mns or until peas are heated through.
- Meanwhile, to make the raita, use your hands to squeeze as much liquid from cucumber as possible. Combine in a bowl with yogurt and mint. Season.
- Top the potato mixture with half the raita. Sprinkle with the tomato. Serve immediately with the remaining raita.
I used baby potatoes, quartered, about 1 kg. It took longer to cook than 35mns, waited until the potatoes were soft and cooked.
I don’t know what Perino tomatoes are, so I used cherry tomatoes cut in half. And I put them in the tray at the same time as the peas and baked it until the tomatoes were soft.
I ate this dish hot and also cold as a salad with the raita on the side.