Bombay Potatoes
Recipe
An Indian inspired dish using new potatoes coated with spices and bursting with flavour.
Serves: 4 people | Prep time: 15 minutes | Cooking time: 25 minutes
Indian | Main | Gluten Free | Dairy Free | Vegetarian | Vegan
Ingredients
- 800g Baby Potatoes
- 1 large Onion
- 2 Garlic Cloves
- 6 large Vine Tomatoes
- 55ml Sunflower Oil
- 2 Green Chillies
- 2 tsp Ground Coriander
- ½ tsp Turmeric
- 1 tsp Ground Cumin
- 2 tsp Curry Powder
- 25g Fresh Ginger
- Sea Salt and Black Pepper
- 5g Fresh Coriander
Method
- Peel the ginger and the garlic and chop.
- Roughly chop the tomatoes.
- Place all 3 into a food processor and blitz to a purée.
- Cut the potatoes in half, cook in some salted water for 10-15 minutes until tender and drain well.
- Heat the oil in a large frying pan or wok.
- Peel and slice the onion and fry until golden.
- Finely chop the chillies, keeping the seeds if you want a hotter dish.
- Add to the pan, along with the ground coriander, turmeric, cumin and curry powder and season with some salt and plenty of black pepper. Cook on a low light for 2 minutes.
- Add the tomato purée and potatoes.
- Cook gently for a further 10 minutes, stirring as you cook, until heated through.
- Serve with freshly chopped coriander sprinkled over the top.