• 1 kg potatoes
  • 4 tblsp tikka masala curry paste
  • 4 tblsp vegetable oil
  • 1 tblsp plain flour
  • 2 tblsp soured cream
  • 1/2 tablespoon chives (chopped)
  • 1 tsp lemon juice
  • 1/4 teaspoon ground paprika


  • Cut the potatoes into wedges, leaving the skin on if preferred, and boil in water until they are just cooked through but still firm. Drain.
  • In an ovenproof dish mix the oil, flour and Tikka Masala Curry Paste together, making sure there are no lumps.
  • Toss the potatoes into the dish and shake around so all wedges are coated with the Tikka marinade.
  • Roast in a moderate oven 180C (350F/Gas 4) for about 35 minutes, or until golden brown and crispy.
  • In bowl mix the sour cream, chives, lemon juice and paprika together. Serve alongside the potato wedges for a tasty snack.