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Trish Deseines Green Saffron Bombay Aloo With Raita And Joan And Bobs Saucy
Trish Deseine’s Green Saffron Bombay Aloo with Raita and Joan and Bob’s Saucy Relish
"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."Print this Recipe Send to a friend Share
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.