Traditional Roti Recipes

Bazaar Roti with potato masala

Serves: 6
Meal Type: Lunch , Dinner
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Instructions

Heat oil in a pan, add onion and cook for 5 minutes. Add ginger, cumin and curry powder and fry for 30 seconds. Add cubed potatoes and 1 cup cold water. Simmer for 15 minutes to cook potatoes and reduce liquid. Add spinach and cook for one minute, to wilt. Season with salt and pepper. Serve potato masala on warmed Bazaar Rotis. Add fresh chilli for extra heat, if desired.

 

Recipe created by New Zealand Woman's Weekly

Ingredients

1 pack Bazaar Traditional Roti

2 tbsp canola oil

1 onion, diced

1 tsp grated fresh ginger

1 tsp cumin seeds

1 tbsp medium-heat curry powder

700g peeled waxy potatoes, cut in 1 cm cubes

150g baby spinach leaves

Salt and freshly ground black pepper

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