Raita
Yoghurt based dip with cucumber and mint.
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Spiced Potato Salad
This is the perfect side, especially when you want to upgrade from rice. Our Raita and Madras Spice Paste give a creamy coat to these spuds and a kick of flavour. They are mouthwateringly good!
Madras Spice Paste
Our authentic blend of aromatic spices, coriander, paprika and chilli for a beautifully balanced Madras dish.
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Madras Paste Pots
Our authentic blend of aromatic spices including cumin, black pepper and chilli for a beautifully balanced Madras dish, packed into a handy pot for two.
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Ingredients
- 250g charlotte potatoes or baby new potatoes, washed
- 11/2 tbsp Patak’s Madras Spice Paste
- 2 tbsp Patak’s Raita
- 1 teaspoon fresh mint, chopped
- Juice of 1/2 lemon
- Salt and pepper to taste
Method
- Slice the potatoes in half and bring to the boil in a pan of water.
- Add 1/2 of the Patak's Madras Paste Pot to the water and cook for 10-15 minutes or until the potatoes are cooked through.
- In a separate pan add the remaining Patak's Madras Spice Paste and 1 tbsp water. Place on a low heat for 3 minutes remove from the heat and allow to cool.
- In a bowl mix together the Patak’s Raita, the cooled Patak's Madras Spice Paste and water, lemon juice and fresh mint. Drain the potatoes and toss in the dressing.
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- 250g charlotte potatoes or baby new potatoes, washed
- 11/2 tbsp Patak’s Madras Spice Paste
- 2 tbsp Patak’s Raita
- 1 teaspoon fresh mint, chopped
- Juice of 1/2 lemon
- Salt and pepper to taste
-
- Slice the potatoes in half and bring to the boil in a pan of water.
- Add 1/2 of the Patak's Madras Paste Pot to the water and cook for 10-15 minutes or until the potatoes are cooked through.
- In a separate pan add the remaining Patak's Madras Spice Paste and 1 tbsp water. Place on a low heat for 3 minutes remove from the heat and allow to cool.
- In a bowl mix together the Patak’s Raita, the cooled Patak's Madras Spice Paste and water, lemon juice and fresh mint. Drain the potatoes and toss in the dressing.