ALive and Cooking

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Tandoori Potatoes


4 medium washed potatoes, cubed
2 sweet potatoes, sliced in circles
½ butternut pumpkin, cut into chunks
1 packet papadums
Extra virgin olive oil
Vegetable oil 

Tandoori Sauce:

¼ lemon zest, thinly sliced
¼ lemon juice
1 tbsp. tomato paste
200 ml plain yoghurt
1 tbsp. ground coriander seed
1 tbsp. ground cumin
1 tbsp. ground ginger
1 tbsp. garam masala
1 tbsp. chilli powder


200 ml plain yoghurt
1/3 continental cucumber, grated
2 small cloves garlic, grated
¼ lemon zest, grated
¼ lemon juice


Preheat oven to 240°C.
In a stove top-proof baking pan, pour in a generous amount of olive oil (about 1 cm in height). Place onto the element and bring to a gentle heat, then add both types of potatoes, pumpkin and a generous sprinkle of salt. Cook for 3 – 4 mins, then pop into the oven for 20 mins.
In a bowl, mix together the tandoori sauce ingredients. Remove the vegetables from the oven once cooked and stir through the tandoori sauce. Cook for a further 15 mins.
In another bowl, mix together the raita ingredients.
In a deep pan with plenty of vegetable oil, fry the papadums until golden. Pop the vegetables and papadums on a platter and serve with raita.
Serves 3


Tandoori Potatoes