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Leftover Indian-style roast potatoes recipe

Leftover Indian-style roast potatoes recipe

12 ratings

Breathe new life into leftover roasties with this spicy potato side dish. You can use whatever spices you have in – ground cumin, coriander, paprika, fennel seeds or curry powder will work. See method

  • Serves 2 as a side
  • 24 mins
  • 246 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • ½ tbsp sunflower oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ½ red onion, thinly sliced
  • ½ tsp crushed chillies
  • 2 garlic cloves, finely sliced
  • 2.5cm piece ginger, grated
  • 250g leftover roast potatoes
  • ½ tsp ground turmeric
  • ½ tsp garam masala
  • 100g tomatoes, cut into thin wedges
  • 5g fresh coriander, stems finely chopped, leaves roughly chopped (optional)
  • 1 mild red or green chilli, sliced (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    1g 4%
  • Sugars

    4g 4%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 38.6g Protein 4.2g Fibre 4.9g


  1. Heat the oil in a large, lidded frying pan over a medium heat. Add the cumin and mustard seeds and cook for 1 min or until they start to pop. Add the onion and crushed chillies and cook for 5 mins until softened and starting to brown. Reduce the heat to low, stir through the garlic and ginger, and cook for a further 2-3 mins, stirring, until the garlic is just starting to crisp. 
  2. Reduce the heat to low-medium, add the potatoes and stir to coat in the onion mix. Add the turmeric, garam masala and 4 tbsp water; stir again to coat. Scatter over the tomato wedges and coriander stalks; season. Cover and cook for 10 mins, stirring once to stop it sticking, until everything is piping hot. Scatter with coriander leaves and chilli, if using, to serve.

Tip: Swap the red onion for any kind you have, and skip the garlic and ginger, if you prefer.

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