Crushed baby potatoes with masala sauce and creamy mint sauce

I’m really happy with this recipe, particularly the amazing masala sauce which is creamy and tangy and compliments with the crispy spiced potatoes perfectly.

The secret ingredient in the sauce ? Ground almonds which adds both richness and creaminess and the fresh mint sauce brings the dish together perfectly.

The sauce is also perfect with added veg or chickpeas served with fluffy rice.

I hope you enjoy, much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  15 minutes preparation time
  1 hr cook time


For the potatoes;

  • 750g baby potatoes washed 
  • 2 tbsp olive oil
  • 2 tsp garam masala 
  • 1 tsp garlic granules
  • Sea salt and black pepper

For the sauce

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ½ tsp fenugreek
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • 1 pieces ginger
  • 4 garlic cloves, peeled and sliced
  • 3 tbsp tomato purée
  • 70g ground almonds
  • 500ml passata
  • 175ml water
  • Salt & pepper
  • 3 tbsp vegan crème fraîche or Greek style yogurt

For the mint sauce;

  • 3 tbsp natural yogurt
  • 2 tsp fresh mint chopped 
  • Squeeze lemon juice 
  • Big pinch sea salt flakes.

To top; 

  • Fresh coriander leaves


For crushed potatoes; 

  1. Boil the potatoes in salted water for 10–15 minutes. You want them to be cooked through but still hold their shape when lightly crushed.
  2. Drain the potatoes, allow to cool a little then place them on a large chopping board and lightly crush using a fork.
  3. Mix the spices, salt, pepper and oil in as jar, then transfer the potatoes to a large baking tray.
  4. Drizzle over the mix and toss to cover them
  5. Bake for aprox 40- 50 minutes – half way through squish the potatoes a bit with fork.

To make the sauce;

  1. Heat the oil in a large pan with a lid. 
  2. Cook the onions for apox 10 mins over a medium heat until soft and browning.
  3. Add the spices and garlic and ginger and cook for 1 minute. Stir in the tomato purée, ground almonds, passata and water.
  4. Bring to a low simmer, then cook covered for 25 minutes until you have a thick sauce.
  5. Turn off the heat and blitz with an an immersion blender until smooth.
  6. Season well and stir in the yogurt.

To make the mint sauce; 

  1. Add all the ingredients to a jar and mix to combine.

To serve;

  1. Serve the potatoes on the curry and top with the creamy mint sauce.

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...


  1. Esther southern on September 22, 2021 at 1:05 pm

    Another amazing recipe seriously even my husband who is not a fan of vegi food loved it!!!!!!!! Thanks 😍😍😘😘😘😘

    • Niki on September 22, 2021 at 7:01 pm

      So happy to hear that Esther!
      Much love, Niki xxx

Leave a Comment


Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on should not be used to diagnose or treat a specific health or medical condition.