Bombay potatoes

Free on Extra Easy
Ingredients

2 lb Potatoes
1 tsp Mustard Seeds
1 tsp Turmeric
1 tsp ground Coriander
1 tsp Garam Masala
Half tsp ground Cumin
1 chilli finely sliced
1 tsp grated Ginger (I used a ginger paste)
1 tbsp Coriander leaf
3 Tomatoes
350ml/12 fl oz Vegetable Stock
Fry light (the garlic one is nice for this)
Salt and freshly ground Black Pepper

Method

Peel and grate the ginger (or be lazy and use paste), roughly chop the coriander leaf and the tomatoes, peel the potatoes and dice into small cubes (I didn’t peel them and also nuked them in the microwave for a couple of mins)

Take a frying pan or wok and spray with fry light, heat the oil until hot and add the mustard seeds, if the oil is hot enough the mustard seeds will pop. Then add the turmeric, ground coriander, garam masala, ground cumin, chilli, ginger to release all the flavour from the spices (with a splosh of water to stop the spices burning)

Add the diced potato to the pan and toss to cover the potatoes in the spice mix, add the vegetable stock, cover and gently simmer so that the potatoes cook through, 10 – 15 minutes or until tender. (I added more water and cooked a bit longer until the sauce thickened and almost dissapeared)

When the potatoes are cooked through, add the chopped tomatoes (cook a little longer here to soften the tomatoes) and fresh coriander, stir and then season with the salt and pepper to your preferred taste.

Garnish with chopped corriander

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Add the ginger and chilli to the spices

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Add potatoes and coat in the spices

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Adding the tomatoes and corriander

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