Main content


  • 8 left over roast potatoes, cubed, not peeled

  • 2 tbsp chopped onion

  • 1 tbsp chopped fresh mint

  • 2 tbsp natural yoghurt

  • 1 tbsp oil

  • ½ tsp paprika

  • ½ tsp cumin

  • ½ tsp turmeric

  • 1 clove garlic


  • 1.

    Heat the oil in a medium wok. Add the spices, onions and garlic and cook for 2 to 3 minutes. Add the potatoes and mix well. Season with salt and pepper. Cover with a lid, turn down the heat and cook for 4 to 5 minutes.

  • 2.

    Once cooked stir through the chopped mint, serve with a blob of yoghurt on top.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings