First, this is nothing like the dish ubiquitous of Indian restaurants and neither is it an authentic dish of the Indian sub-continent. Although there are many potato dishes, they are never baked, as a lot of homes do not have ovens. What it is, however, is a simple, tasty dish that has enough reminiscence of its namesake to be acceptable in my view.
You’ll need approx. 200g of cooked tatties per person. The waxy style tatties are best, but any you have leftover will do. I confess, I always make extra Sunday lunch potatoes, so we have leftovers to use for something in the week.
Although the ingredients list seems long, it’s merely a case of assembling the spices.
Ingredients
Cooked leftover potatoes
1tsp brown mustard seed
1tsp fennel seeds
1tsp nigella seeds
1 tsp cumin seeds
1 tsp fenugreek
½ tsp salt
½ tsp turmeric
½ tsp chilli powder
½ tsp ground black pepper
1 tbspn tomato puree
1 tbspn oil
Method
Put the oil in a roomy bowl and add the tomato puree and whisk in. Add all the other spices and stir together.
Although it won’t seem like much mixture, it will coat enough potatoes for 4 people.
Add the potatoes to the bowl and move around gently – so you don’t break them up too much – to thoroughly coat in the spice mixture.
Place on a baking tray and cook in a pre-heated oven at 200/180 Fan/Gas for 20 – 25 minutes or until starting to brown and crisp a little on the edges. Serve hot as a side or on their own if you like.