I rarely go to lunch in my company's restaurant but a few weeks ago when they had the pleasure of my company, and me theirs, I enjoyed some delicious roast potatoes, flavoured with curry and other Indian spices. Since then I've been raring to recreate something similar….here it is. BTW it is great with rice as well! – KitchenButterfly


600g waxy potatoes, peeled and left whole
3 tablespoons unsalted butter, softened
1 teaspoon cumin seeds, just crushed
1 heaped teaspoon mustard seeds
Pinch of tumeric powder
1 tablespoon white wine vinegar
1 cup mixed vegetables (carrots, corn, peas), cooked
Salt and pepper, to season
1 spring onion, sliced (both white and green)
1/4 cup flaked almonds, toasted
1/4 cup raisins
Coriander-mint dressing (recipe below)
Coriander leaves, to serve
4 tablespoons natural yogurt (I used Turkish yogurt, similar to Greek yogurt)
50 g fresh coriander leaves, washed
25 g fresh mint leaves, washed
1 - 2 garlic cloves, without skin
1 small green chili pepper
1 teaspoon sugar
Salt, to taste


Step 1
Put potatoes in a pan and cover with cold water and a pinch of salt. Bring to the boil and then turn down heat to simmer.

Step 2
While potatoes boil, heat butter in a small pan and put in the crushed cumin and mustard seeds. Let heat up slowly, till mustard seeds start to fizzle and pop. Remove from heat, add a pinch of turmeric powder and the white wine vinegar, stir well. Set aside

Step 3
Test potatoes for doneness, using a sharp knife. When cooked, strain off water and cut the potatoes into smaller pieces, while hot. Pour over the butter and vinegar mixture and the cooked vegetables and gently toss to combine. Check and adjust seasoning.

Step 4
Just before serving, top salad with flaked almonds, raisins, spring onions and coriander leaves. (Note that my husband enjoyed his with some iceberg lettuce.). Serve with the coriander-mint dressing.

Step 5
Place all ingredients in a blender or food processor and blend till smooth

Step 6
Refrigerate till ready to serve