“This slight twist on an Indian classic uses lighter ingredients to freshen up a widely known dish. Turmeric, the most important spice in Ayurveda, gives the potatoes that familiar colour. Perfect as a side for curry, instead of rice, or even as part of a Sunday roast. ”
- 1.5 kg salad potatoes
- extra virgin olive oil
- 1 teaspoon cumin seeds
- 1 tablespoon turmeric
- 1 red onion
- 1 lemon
- 2 tablespoons mixed seeds, such as pumpkin and poppy
- 1 bunch of mixed fresh herbs, such as parsley, mint and coriander
- 1 large handful of fresh peas
- Preheat the oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil.
- Leaving the skins on, halve any larger potatoes, then place them all in the water and parboil for 8 to 10 minutes.
- Drain, steam dry, then transfer to a roasting tray. Crush slightly with a fork, drizzle with oil, then sprinkle over the cumin seeds and turmeric. Season, toss to coat, and roast in the oven for 20 to 25 minutes, or until golden and crisp.
- Peel, finely slice and place the onion in a shallow bowl, squeeze over the lemon juice and leave to soak.
- Toast the seeds in a dry pan and set aside. Pick and finely chop the herb leaves.
- When the potatoes are ready, leave to cool a little, then transfer to a serving bowl. Add the onions, herbs, peas and a drizzle of oil. Toss to coat, then serve sprinkled with the toasted seeds.