- Preheat oven to 200°C / 180°C fan / 400°F / gas 6.
- Place the potatoes in a roasting pan with Shemin’s Cumin Seeds, Shemin’s Coriander Seeds, Shemin’s Cayenne Chilli Powder and 2 tbsp of the oil. Toss to coat, season and roast for 30-35 minutes or until the potatoes are golden and tender.
- Meanwhile, heat about 50ml of the oil in a small saucepan over medium-high heat. Add sliced garlic and shallow-fry, stirring occasionally for 1-2 minutes until crisp and golden. Add Shemin’s Dried Curry Leaves, green chilli and Shemin’s Mustard Seeds in the final minute of cooking, then strain through a metal sieve (discard the oil) and set aside.
- Place the yoghurt, ginger, lime zest, lime juice, grated garlic, Shemin’s Ground Turmeric and another 2 tbsp of the oil in large bowl and whisk to combine. Add a little water if necessary to thin the mixture to a coating consistency.
- Add the roasted potatoes and long green shallots to the yoghurt dressing, toss to coat and transfer to a serving bowl.
- Scatter with coriander and mint and serve.
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