Crushed baby potatoes with masala sauce and creamy mint sauce

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.