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Masala Roast Potatoes

Crispy roast potatoes, served over a rich masala sauce and topped with yoghurt and coriander.
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Roast potatoes, but with a vibrant, flavour-packed twist. This recipe takes the humble frozen roastie and elevates it with a richly spiced masala sauce, quick-pickled onions, and a cooling drizzle of yoghurt. Perfect for sharing, it’s an easy yet impressive dish that brings a taste of India to your table. Best of all, it’s adaptable—swap the yoghurt for tahini or vegan yoghurt to make it completely plant-based.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x

Ingredients

Scale

For the quick-pickled onions:

  • 1 red onion, thinly sliced
  • 1 lemon

For the masala roast potatoes:

  • 900g frozen roast potatoes
  • vegetable oil
  • 2 onions, finely chopped
  • 2 inch fresh ginger, minced
  • 2 tbsp garlic paste
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp Kashmiri chilli powder (see Notes for substitutes)
  • 1 tsp ground turmeric
  • 800g good-quality passata
  • 1–2 tbsp brown sugar (to taste)

To garnish:

  • 2–4 tbsp natural yoghurt (or see Notes for vegan options)
  • 1 small handful of fresh coriander, finely chopped

Instructions

  1. Place the sliced red onion in a bowl. Squeeze over the lemon juice, add a generous pinch of salt, and scrunch the mixture with your hands until the onions soften slightly. Set aside to quick-pickle while you prepare the rest of the dish.
  2. Heat your oven and cook the frozen roast potatoes according to the package instructions. This step is hands-off, leaving you free to work on the sauce.
  3. Heat a generous splash of vegetable oil in a medium saucepan over medium heat. Add the chopped onions, season with a pinch of salt, and cook, stirring occasionally, for 10 to 15 minutes until golden and caramelised.
  4. Stir in the ginger and garlic pastes, cooking for 1 minute until fragrant. Add the garam masala, cumin, coriander, Kashmiri chilli powder, and turmeric, stirring constantly for about 30 seconds—be careful, as ground spices can burn quickly!
  5. Pour in the passata and add the brown sugar. Bring the mixture to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, or until the sauce thickens slightly. Remove from the heat and set aside.
  6. Once the roast potatoes are golden and crispy, it’s time to plate. Spread the warm masala sauce onto a large serving plate or platter. Pile the roast potatoes on top. Drain the quick-pickled onions and scatter them over the potatoes. Finish with a drizzle of yoghurt and a sprinkle of fresh coriander. Serve immediately and enjoy.

Equipment

Notes

  1. For a vegan option, substitute the natural yoghurt for coconut yoghurt or good-quality tahini mixed with a little water for a creamy consistency.
  2. Kashmiri chilli powder adds a vibrant red hue and mild heat. If unavailable, substitute with a mild chilli powder.

Find it online: https://zenaskitchen.com/masala-roast-potatoes/

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