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Green Saffron Bombay Aloo with Raita & Joan & Bob’s Saucy Relish by Trish Deseine

Green Saffron Bombay Aloo with Raita & Joan & Bob’s Saucy Relish by Trish Deseine

"Green Saffron’s spice mixes are a Godsend for time-poor kitchens and this recipe is particularly handy as the potatoes need no peeling ! I’ve added the root veg in there to mix it up. Serve with a fried egg on top if you fancy one."

Serves 4-6 | 30-40 mins 


  • 1kg potatoes, scrubbed chopped into chunks

  • Carrots, parsnips, butternut squash if you like, scrubbed chopped, into chunks

  • 2 red onions, peeled chopped

  • 2 garlic cloves, peeled, chopped

  • 4 – 5 tablespoons sunflower oil

  • 1 packet Green Saffron Blissful Bombay Aloo 25g spice mix fresh coriander and mint to garnish

  • For the raita:

  • 200g full fat yoghurt

  • 2 tablespoons chopped dill

  • 1 tablespoon chopped mint

  • 1/3 cucumber, diced finely

  • 1 teaspoon lemon juice

  • 1 tablespoon olive oil

  • Salt and pepper


1. Heat the oven to 180C.

2. On a baking sheet, mix the vegetables with the oil then sprinkle with the spices and mix again – with your hands is most efficient !

3. Roast for 30 to 40 minutes, until the veg is crisp and golden, giving the dish a shake and stir a couple of times as it cooks.

4. Season and serve with the relish and cooling raita.

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