Spicy aloo roast

Another simple recipe for today; an easy way to spice up old boring potato roast.  There are many potato recipes in South Asian cuisine. I think the reason seems to be very obvious. Introduced to India in the late sixteenth or early seventeenth century, most likely by Portuguese mariners, potato is cheap, calorie-dense and easy-to-digest vegetable. It’s also easy to grow and no matter how you treat it, it’s about to take all the flavours and influences that you input. The starch easily blends and acquires the flavour while pairing up with spices and herbs. So whether it’s a side dish, savoury chaat or elaborate vegetarian curry, potatoes are a great base for many meals.

Ingredients:

5 Medium sized potatoes,

3 garlic cloves- finely chopped,

1” piece fresh root ginger- peeled and finely chopped,

1 red chilli- deseed and finely chopped,

2 tsp paprika,

1 tsp cumin,

1 tsp ground coriander,

2 Tbsp tomato puree,

Fresh coriander to garnish,

1 Tbsp Oil

Salt & black pepper to taste

1. Preheat the oven to 180C. Peel the potatoes and cut into big chunks. 
2. Mix garlic, ginger, chilli and dry spices in the bowl. Add tomato puree, oil and coriander. Grind into thick paste.
3. Coat the potatoes with the paste mix. Place in a baking tin and bake in a pre-heated oven for 50-60 minutes until crisp and golden.
4. Remove from the oven. Enjoy as a side dish or with salad.

Tips:

·         Squeeze a few drops of lemon juice over the potatoes to bring out the flavours.

·         Potatoes taste brilliant served with coleslaw as a quick snack- spicy alternative to traditional chips.