Bombay Potatoes

Ingredients:

1 ginger (grated)
2 large garlic cloves
6 large vine tomatoes (deseeded & chopped)
800g potatoes (halved)
3 tbsp olive oil
1 large onion (thinly sliced)
2 green chilies (deseeded & thinly sliced)
1 tsp black mustard seeds
2 tsp coriander powder
½ tsp turmeric
1 tsp cumin powder
2 tsp garam masala
1 bunch cilantro (chopped)
Salt & Pepper (as needed)

Instructions:

1) In a food processor, add garlic and four tomatoes and blitz until smooth. Once it's done set it aside.

2) In a large saucepan, add cold water, potatoes, and simmer over medium heat.

3) Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.

4) In a large non-stick frying pan, heat the oil over medium heat.

5) Add the onions, a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky.

6) Add the chilies, mustard seeds, coriander powder, turmeric, cumin powder and garam masala to the pan and fry for another 2 mins.

7) Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes.

8) Gently simmer the Bombay potatoes for a few mins until everything is warmed through.

9) Serve topped with the cilantro.

Ingredients

 1 ginger (grated)
 2 large garlic cloves
 6 large vine tomatoes (deseeded & chopped)
 800g potatoes (halved)
 3 tbsp olive oil
 1 large onion (thinly sliced)
 2 green chilies (deseeded & thinly sliced)
 1 tsp black mustard seeds
 2 tsp coriander powder
 ½ tsp turmeric
 1 tsp cumin powder
 2 tsp garam masala
 1 bunch cilantro (chopped)
 Salt & Pepper (as needed)

Directions

1

1) In a food processor, add garlic and four tomatoes and blitz until smooth. Once it's done set it aside.

2

2) In a large saucepan, add cold water, potatoes, and simmer over medium heat.

3

3) Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.

4

4) In a large non-stick frying pan, heat the oil over medium heat.

5

5) Add the onions, a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky.

6

6) Add the chilies, mustard seeds, coriander powder, turmeric, cumin powder and garam masala to the pan and fry for another 2 mins.

7

7) Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes.

8

8) Gently simmer the Bombay potatoes for a few mins until everything is warmed through.

9

9) Serve topped with the cilantro.

Bombay Potatoes
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