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Bombay potatoes
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Total Time:
30 minutes
Indian-spiced potatoes - perfect with grilled fish and veggies.
Ingredients:
  • 2 cm piece of ginger
  • 3 cloves of garlic
  • 2 ripe vine tomatoes
  • 600 g cooked potatoes
  • vegetable oil
  • 8 spring onions
  • 1 fresh red chilli
  • ½ a bunch of fresh coriander
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 pinch of garam masala
  • 4 tablespoons natural yoghurt
Instructions:
  • Peel the ginger and garlic, chop the tomatoes, then blend until smooth. Cut the potatoes into 5cm chunks. Heat 2 tablespoons of vegetable oil in a large non-stick frying pan over medium-high heat. Add the potatoes and cook for 10 minutes until golden, gently squashing them to create more crispy bits. Chop the spring onions, deseed and slice the chilli, and chop the coriander stalks. Add cumin and mustard seeds to the pan and cook for 1 minute. Add spring onions, chilli, coriander stalks, and cook for 2 minutes. Pour in the blended ginger mixture, spices, and seasoning. Sauté for 4 to 5 minutes until fragrant. Serve crispy Bombay potatoes with yogurt and coriander leaves on top.

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