Bombay potato
Prep time less than 30 mins
Cook time less than 30 mins
Serves 3-4
Dietary Vegetarian
From Saturday Kitchen
These Indian-style potatoes use fresh tomatoes and coriander. In 15 minutes you’ll have a tasty accompaniment to a curry.
Method
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Heat a wok until hot and add the oil.
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Add all the spices and the ginger and stir-fry for one minute until fragrant.
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Add the potatoes and stir to coat in the spices.
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Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender.
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Stir in the tomatoes and coriander.
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Season with salt and freshly ground black pepper and serve.
Ingredients
- 3 tbsp sunflower oil
- 1 tsp mustard seeds
- ½ tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp chili powder
- 5cm/2in piece fresh ginger, grated
- 1kg/2lb 3oz potatoes, peeled, and cut into smallish cubes
- 350ml/12fl oz vegetable stock
- 4 tomatoes, roughly chopped
- 1 bunch coriander, roughly chopped
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