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Prep Time 5 minutes - Total Time 20 minutes - Serves 2

It’s amazing what you can do with a tin of potatoes and a few spices.

Such a simple, easy and very cheap little recipe. I could easily eat this for breakfast with a couple of eggs or have it for lunch or dinner.


  • 600 g of tinned peeled new potatoes.

  • 1 large thumb piece of ginger.

  • 3 garlic cloves, roughly chopped.

  • 1 red chilli, roughly chopped.

  • 1 onion, roughly chopped.

  • 2 tbsps of tomato purée.

  • 3 cardamom pods, lightly crushed.

  • 1 tbsp of garam masala.

  • 1 tsp of turmeric.

  • 1 tsp of chilli powder.

  • 150 ml of water.


  1. Drain the potatoes and get them into a hot nonstick frying pan with a drizzle of oil. Cook over a high heat so they take on some colour and start to go crispy, around 5 minutes. Once done, place in a bowl and leave to one side.

  2. Place the onions, ginger, garlic and chilli into a food processor. Season with salt and pepper and whizz to a paste. Add to the pan you cooked the potatoes in, and cook over a medium heat for a couple of minutes.

  3. Next, add the spices along with the tomato purée, mix and allow to cook for another couple of minutes. Pour in the water and mix to create a sauce. Leave to simmer for a few minutes so that the sauce thickens, if you feel it’s too thick add more water.

  4. Finally, return the potatoes and simmer for a couple of minutes so that the potatoes warm up again. To finish off I like to sprinkle a few poppy seeds on top, add some sliced chillis, fresh coriander and fresh mint and serve with some flatbread.

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