bombay potatoes


what you need

1 thumb-sized piece ginger grated

2 large garlic cloves

6 large vine tomatoes halved, deseeded and chopped

800g new potatoes halved

3 tbsp sunflower oil

1 large onion thinly sliced

2 green chillies, halved, deseeded and thinly sliced

1 tsp black mustard seeds

2 tsp ground coriander

½ tsp turmeric

1 tsp ground cumin

2 tsp garam masala

small bunch coriander, chopped


what to do

Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.

Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.

Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato

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