"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."
Ingredients
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1kg potatoes, scrubbed chopped into chunks
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Carrots, parsnips, butternut squash if you like, scrubbed chopped, into chunks
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2 red onions, peeled chopped
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2 garlic cloves, peeled, chopped
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4 – 5 tablespoons sunflower oil
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1 packet Green Saffron Blissful Bombay Aloo 25g spice mix fresh coriander and mint to garnish
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For the raita:
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200g full fat yoghurt
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2 tablespoons chopped dill
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1 tablespoon chopped mint
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1/3 cucumber, diced finely
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1 teaspoon lemon juice
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1 tablespoon olive oil
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Salt and pepper
Method
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.
