Bombay Potatoes (V)
Submitted by Janey on September 8, 2019 - 6:53pm
Ingredients:
Salt, to taste
3 large potatoes, halved
15g root ginger
3 garlic cloves
2 large-ish tomatoes, one quartered, the other cut into slim wedges
4 tbsp. vegetable oil
¾ tsp. cumin seeds
1 tsp. mustard seeds
1 large onion, roughly chopped
⅔ tsp. turmeric
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. garam masala
½ -¾ tsp. chilli powder
Large handful coriander leaves, chopped
Course:
Side Dishes
Serves:
6
Cooking Time:
45 mins
Method:
Cut potatoes in half & boil potatoes until just tender (up to 30 minutes).
When cool enough to handle, peel and chop into 2.5 cm cubes.
Blend together the ginger, garlic and quartered tomato until smooth.
Heat the oil in a large non-stick frying pan.
Add the cumin and mustard seeds
Fry until cumin starts to darken, add the onion. Cook for a minute
Add the ginger and garlic mixture, ground spices & salt. Sauté gently for one to two minutes or until the garlic smells cooked.
Add the tomato wedges, stir well and cook for three to four minutes.
Tip in the potatoes and cook for three to five minutes to absorb the flavours.
Check the seasoning, stir in the chopped coriander and serve.