This recipe calls for Mango Chutney
Mild Mango Chutney with a delicious blend of spices.
Bombay Potatoes
This Bombay classic is traditionally spiced with garlic and coriander, and goes perfectly with a Saag Masala or chicken dish. It's delicious and so easy to make with our Tikka Masala Spice Paste.
This recipe calls for Tikka Masala Spice Paste
Our authentic blend of aromatic spices including paprika, cumin and coriander for a beautifully balanced Tikka Masala dish.
Ingredients
Serves 4 people
- 600g baby new potatoes, scrubbed and cleaned
- 2 tbsp. Patak's Tikka Masala Spice Paste
- 1 tbsp Patak's Mango Chutney
- 8 shallots, peeled
- 6 cloves of garlic, unpeeled
- 2 tbsp olive oil
- 1 tbsp. butter
- A handful of coriander (keep some aside for garnish)
- A pinch of black pepper
- A pinch of sea salt
Method
- Preheat an oven to 200°C/400°F/gas 6.
- In a bowl mix together the Patak's Tikka Masala Spice Paste, Patak's Mango Chutney, olive oil, butter, shallots, and the baby new potatoes.
- Lay a large piece of foil flat and pour the contents of the bowl into the middle.
- Chop your coriander and sprinkle over the top of the potatoes.
- Bash the garlic cloves with a heavy object and place them with the skins left on in the foil parcel.
- Sprinkle over the black pepper and close up the parcel so no steam can escape.
- Place onto a baking tray and bake in the preheated oven for 30-45 minutes, or grill on the BBQ. The potatoes should be soft and fluffy.
- Just before serving, add a few fresh sprigs of rosemary for colour and sprinkle with sea salt.
-
Serves 4 people
- 600g baby new potatoes, scrubbed and cleaned
- 2 tbsp. Patak's Tikka Masala Spice Paste
- 1 tbsp Patak's Mango Chutney
- 8 shallots, peeled
- 6 cloves of garlic, unpeeled
- 2 tbsp olive oil
- 1 tbsp. butter
- A handful of coriander (keep some aside for garnish)
- A pinch of black pepper
- A pinch of sea salt
-
- Preheat an oven to 200°C/400°F/gas 6.
- In a bowl mix together the Patak's Tikka Masala Spice Paste, Patak's Mango Chutney, olive oil, butter, shallots, and the baby new potatoes.
- Lay a large piece of foil flat and pour the contents of the bowl into the middle.
- Chop your coriander and sprinkle over the top of the potatoes.
- Bash the garlic cloves with a heavy object and place them with the skins left on in the foil parcel.
- Sprinkle over the black pepper and close up the parcel so no steam can escape.
- Place onto a baking tray and bake in the preheated oven for 30-45 minutes, or grill on the BBQ. The potatoes should be soft and fluffy.
- Just before serving, add a few fresh sprigs of rosemary for colour and sprinkle with sea salt.
