Tandoori Potato Bowl with Cottage Cheese
These crispy tandoori smashed potatoes are the perfect mix of bold flavor and comforting texture. Potatoes are first boiled until tender, then gently smashed and coated in a spiced tandoori masala mixture before being roasted until golden and crispy on the edges. The result is a smoky, slightly spicy dish with a soft center and irresistible crunch. Serve them in a nourishing bowl with fresh vegetables and a scoop of Cottage cheese or yogurt for a simple, high-protein meal that’s both satisfying and easy to make.
Servings 2
Ingredients
- 1 large potato diced, or 1 cup of baby potatoes.
- 1 tsp olive oil
- ½ cup Cottage cheese
- ½ cucumber diced
- ½ cup cherry tomato
- A handful of spinach or lettuce
- ½ tsp coriander powder
- ¼ tsp cumin powder
- ¼ tsp paprika or Kashmiri chili for color + mild heat
- ¼ tsp turmeric
- ½ tsp garam masala
- ½ tsp ginger minced
- ½ tsp garlic minced
- 1 tbsp sour cream or Greek yogurt.
- 1 tsp lemon juice
- salt to taste
Instructions
Boil
- Add whole potatoes to salted water
- Boil 15–20 min until fork tender (not falling apart)
- Drain and dry with a paper towel, as this helps enhance crispiness.
Smash n Season
- Toss the potatoes with oil, spices, sour cream, lemon juice, and salt.
- Place on a lined tray
- Gently press each potato with a glass or fork until flattened but still intact.
Roast
- Bake at 425°F (220°C) for 25–35 minutes
- Flip halfway if you want extra crunch
- Roast until deep golden and crispy edges form
Prep bowl base
- Add hot crispy potatoes to the bowl.
- Add spinach/lettuce, cucumber, and tomatoes.
- Spoon cottage cheese on top
Pro Tips (important for texture)Let potatoes dry after boiling → prevents soggy roasting. Don’t overcrowd the pan → crisp > steam. Use parchment or a lightly oiled tray → better browning. Broil for the last 2–3 min for restaurant-style crisp