Tandoori potatoes masala

Chef: Rima

This recipe is for 12 portions.

Ingredients

• 3kg potatoes

• 70g tandoori powder

• 150g butter/oil

• 1kg spinach

• 1kg tinned tomatoes

• 500g coconut cream

• 5g garlic cloves

• 40g ginger

• 100g Indian spices

• 1kg onion

• 150g fresh coriander

Method

1. Cut potatoes into big chunks with the skin on and parboil them.

2. Toss them with tandoori powder and roast in oven 200C until crispy and golden

3. Heat oil and butter in a large pot, add chopped onion and fry until golden brown

4. Add minced garlic and grated ginger and fry until fragrant

5. Add the Indian spices (cumin, turmeric, chili, garam masala etc) and stir to toast

6. Add tomatoes and cook down into a rich sauce.

7. Add spinach into the masala and let it wilt

8. Add coconut cream and simmer with salt to taste.

9. Pour the masala sauce onto roasted potatoes chuncks and leave to combine, chop fresh coriander and sprinkle on top.