Method
Step 1
Preparation: Boil the kettle. Preheat oven to 180°c.
Step 2
Mint sauce: In a small bowl combine the mint and the olive oil (quantities above) and mix well, set aside.
Step 3
Baby potatoes: Place a large saucepan of lightly salted water on high heat. When the water is boiling add the baby potatoes and allow to boil gently (turn the heat down a bit) for about 15 minutes until tender but not falling apart. If you can easily push a fork in the potato, it’s done. Remove from stove, drain in a colander and run under cold water for about a minute. Set aside to cool.
Step 4
Coconut Raita: Combine the cucumber, coconut, yoghurt and mint sauce in a small bowl.
Step 5
Tomato Salsa: In a small bowl combine the tomatoes, chilli and parsley with a pinch of salt and set aside.
Step 6
Indian Potatoes: Heat a large, saucepan (preferably non-stick) with a very generous drizzle of olive oil over a medium heat. Once hot, add the cooked potatoes and chopped onion with a generous pinch of salt and cook for 8-10 min or until the onion has softened and the potatoes are starting to crisp.
Step 7
Once starting to brown, add the garlic, ginger, turmeric, yellow mustard seeds and chickpeas to the pan. Cook for a further 2-3 minutes or until everything is tender and fragrant.
Step 8
Serve the Indian potatoes with the coconut raita and tomato salsa on the side.