Ingredients
• 900g potatoes
• Thumb-sized piece of root ginger, peeled
• 3 garlic cloves, peeled
• 2 large ripe tomatoes
• 4 tbsp vegetable oil
• ¾ tsp cumin seeds
• 1 tsp mustard seeds
• 1 large onion, roughly chopped
• 2/3 tsp turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• ½-¾ tsp chilli powder
• Large handful of chopped coriander leaves
• Salt, to taste
Serves 4-6
Preparation time: 10 minutes
Cooking time: Up to 20 mins for boiling potatoes, 10-12 minutes to fry
Bombay Potatoes
Boil a large pot of salted water. Add the potatoes and boil until just tender. Allow to cool a little.
Cut one tomato into quarters, then blend together with the ginger and garlic.
Heat the oil in a large non-stick frying pan, then add the cumin and mustard seeds. When the cumin starts to darken, add the onion. Cook for one minute then add the ginger and garlic mixture, the ground spices and salt.
Sauté gently for one to two minutes until the garlic smells cooked but is not burnt.
Slice the second tomato into thin wedges and add them to the frying pan. Stir well and cook the mixture for three to four minutes.
Tip the potatoes into the pan and cook for three to five minutes to allow the flavours to be absorbed.
Season to taste and finally stir in the chopped coriander before serving.
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