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

  1. Peel the ginger and the garlic and chop.
  2. Roughly chop the tomatoes.
  3. Place all 3 into a food processor and blitz to a purée.
  4. Cut the potatoes in half, cook in some salted water for 10-15 minutes until tender and drain well.
  5. Heat the oil in a large frying pan or wok.
  6. Peel and slice the onion and fry until golden.
  7. Finely chop the chillies, keeping the seeds if you want a hotter dish.
  8. 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.
  9. Add the tomato purée and potatoes.
  10. Cook gently for a further 10 minutes, stirring as you cook, until heated through.
  11. Serve with freshly chopped coriander sprinkled over the top.