Diane, from Pt England,...

Pandoori Potatoes

This makes a nice accompaniment to a 'Curry Night' Feast or is a great lunch or light supper - served with a green salad.

53 Votes Since September 2nd


  • 6 medium sized red potatoes
  • 1 tablespoon chicken stock powder
  • 2 tablespoons Tandoori paste
  • 1 teaspoon each: cumin, paprika & lemon pepper seasoning
  • 1/4 cup cooking oil
  • To Serve: Mango Chutney


  1. Scrub potatoes and cut into dice.
  2. Dissolve chicken stock powder in 2 cups hot water, in a saucepan.
  3. Bring to boil and cook potatoes for 8 minutes. Drain Well.
  4. Mix tandoori paste and spices together. Toss potatoes in this mixture.
  5. Heat oil in a large wok or frying pan.
  6. Stir-fry potatoes until brown and fragrant.
  7. Serve with Mango Chutney.
  8. Nice accompanied by a green salad
Serves Cooking Time Prep Time
4 20 minutes 10 minutes

Vote for