Crushed Baby Potatoes with Masala Sauce and Creamy Mint Sauce
A dreamy combination of crispy crushed potatoes, lightly spiced masala sauce and zingy mint sauce. This makes an incredible main dish served with flatbread.
I’m thrilled 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.
2-4 servings
Ingredients
For the crushed potatoes
- 750 g 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
- 70 g ground almonds
- 500 ml passata
- 175 ml water
- Salt & pepper
- 3 tbsp vegan Creme Fraiche 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
Instructions
To make the crushed potatoes
- 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.
- Drain the potatoes, allow to cool a little, then place them on a large chopping board and lightly crush using a fork.
- Mix the spices, salt, pepper and oil in a jar, then transfer the potatoes to a large baking tray.
- Drizzle over the mix and toss to cover them.
- Bake for approx 40- 50 minutes–half way through squish the potatoes a bit with fork.
To make the sauce
- Heat the oil in a large pan with a lid.
- Cook the onions for approx 10 mins over a medium heat until soft and browning.
- Add the spices and garlic and ginger and cook for 1 minute. Stir in the tomato purée, ground almonds, passata and water.
- Bring to a low simmer, then cook covered for 25 minutes until you have a thick sauce.
- Turn off the heat and blitz with an immersion blender until smooth.
- Season well and stir in the yogurt.
To make the mint sauce
- Add all the ingredients to a jar and mix to combine.
To serve
- Serve the potatoes on the curry and top with the creamy mint sauce.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
4 Responses
Another amazing recipe seriously even my husband who is not a fan of vegi food loved it!!!!!!!! Thanks
So happy to hear that Esther!
Much love, Niki xxx
Hi Niki,
A quick question. Hope that’s okay
You mention that the sauce is a Marsala sauce but you only have garam masala on the potatoes and not added to the sauce. Is that right.
Thank you
Debbie
Yes thats correct.
Love, Niki xx