Warning! This recipe is very addictive! The spices in this recipe give a beautiful flavour to the creamy sauce. We made this yesterday and will be making it again tomorrow for our BBQ. A firm family favourite.

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Ingredients

1kg potatoes, halved or quartered, depending on size

1 tsp Shemin’s Cumin Seeds

1 tsp Shemin’s Coriander Seeds, coarsely crushed

¼ tsp Shemin’s Cayenne Chilli Powder

80ml mild-flavoured oil, such as peanut oil, plus extra to shallow-fry

2 garlic cloves, thinly sliced, plus 1 garlic clove, finely grated

3g Shemin’s Dried Curry Leaves

2 long green chillies, thinly sliced

1 tsp Shemin’s Mustard Seeds

200g natural yoghurt or coconut yoghurt

2 tsp ginger, finely grated

finely grated zest & juice of 1½ limes

1 tsp Shemin’s Ground Turmeric, or to taste

3 long green shallots, thinly sliced on the diagonal

handful of coriander & mint leaves, to serve

Method

Preheat oven to 200°C / 180°C fan / 400°F / gas 6.
Place the potatoes in a roasting pan with Shemin’s Cumin Seeds, Shemin’s Coriander Seeds, Shemin’s Cayenne Chilli Powder and 2 tbsp of the oil. Toss to coat, season and roast for 30-35 minutes or until the potatoes are golden and tender.
Meanwhile, heat about 50ml of the oil in a small saucepan over medium-high heat. Add sliced garlic and shallow-fry, stirring occasionally for 1-2 minutes until crisp and golden. Add Shemin’s Dried Curry Leaves, green chilli and Shemin’s Mustard Seeds in the final minute of cooking, then strain through a metal sieve (discard the oil) and set aside.
Place the yoghurt, ginger, lime zest, lime juice, grated garlic, Shemin’s Ground Turmeric and another 2 tbsp of the oil in large bowl and whisk to combine. Add a little water if necessary to thin the mixture to a coating consistency.
Add the roasted potatoes and long green shallots to the yoghurt dressing, toss to coat and transfer to a serving bowl.
Scatter with coriander and mint and serve.

Serves 4

Products used in this recipe