A perfect accompaniment to curry night, or a tasty tandoori starter to any meal.
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 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
Ingredients
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Instructions
- Scrub potatoes and cut into dice.
- Dissolve chicken stock powder in 2 cups hot water, in a saucepan.
- Bring to boil and cook potatoes for 8 minutes. Drain Well.
- Mix tandoori paste and spices together. Toss potatoes in this mixture.
- Heat oil in a large wok or frying pan.
- Stir-fry potatoes until brown and fragrant.
- Serve with Mango Chutney.
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