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

Info

 

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

Ingredients

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

Directions

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.

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2 Comments

  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

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