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Leftover Indian-style roast potatoes recipe
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13 ratings
Breathe new life into leftover roasties with this spicy potato side dish. You can use whatever spices you have in – ground cumin, coriander, paprika, fennel seeds or curry powder will work. See method
Ingredients
- ½ tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ½ red onion, thinly sliced
- ½ tsp crushed chillies
- 2 garlic cloves, finely sliced
- 2.5cm piece ginger, grated
- 250g leftover roast potatoes
- ½ tsp ground turmeric
- ½ tsp garam masala
- 100g tomatoes, cut into thin wedges
- 5g fresh coriander, stems finely chopped, leaves roughly chopped (optional)
- 1 mild red or green chilli, sliced (optional)
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1035kj
246kcal
12%
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Fat
7g
10%
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Saturates
1g
4%
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Sugars
4g
4%
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Salt
0.7g
12%
of the reference intake
Carbohydrate 38.6g
Protein 4.2g
Fibre 4.9g
Method
- Heat the oil in a large, lidded frying pan over a medium heat. Add the cumin and mustard seeds and cook for 1 min or until they start to pop. Add the onion and crushed chillies and cook for 5 mins until softened and starting to brown. Reduce the heat to low, stir through the garlic and ginger, and cook for a further 2-3 mins, stirring, until the garlic is just starting to crisp.
- Reduce the heat to low-medium, add the potatoes and stir to coat in the onion mix. Add the turmeric, garam masala and 4 tbsp water; stir again to coat. Scatter over the tomato wedges and coriander stalks; season. Cover and cook for 10 mins, stirring once to stop it sticking, until everything is piping hot. Scatter with coriander leaves and chilli, if using, to serve.
Tip: Swap the red onion for any kind you have, and skip the garlic and ginger, if you prefer.
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