This dish originates in Central India and is traditionally the only accompaniment to hot Indian bread for a hearty breakfast.


  • 450 g potatoes (thickly sliced and boiled until tender)
  • 1 tblsp vegetable oil
  • 0.25 tsp mustard seeds
  • 1 onion (sliced)
  • 1 tblsp pataks tikka masala curry paste
  • 1 tsp lemon juice
  • salt, to taste
  • fresh coriander to garnish
  • for the garlic lover's dip:
  • 4 tblsp crème fraiche
  • 0.5 onion (chopped finely)
  • 3 cloves garlic (peeled and chopped)
  • 1 tblsp vinegar
  • 1 tsp lemon juice
  • 0.5 tsp sugar
  • salt, to taste
  • pepper, to taste


  • Heat the oil in a frying pan.
  • Add the mustard seeds. When they begin to crackle add the onions.
  • Cook for 5 minutes and add Patak's Tikka Masala Curry Paste.
  • Stir well and sprinkle with water to prevent the mixture from sticking.
  • Cook for a further 5 minutes before adding the potatoes.
  • Once the Masala is cooked through (should take about 5 minutes) sprinkle with lemon juice and add salt to taste.
  • Serve hot garnished with fresh coriander and fresh parathas.
  • Mix all the ingredients together in a glass bowl. Eat with pappadums or and anything else you fancy.


Anjali's tip: I often cook this dish when entertaining and so I substitute the white onion for a red onion. It looks great.