Bombay-style potatoes with lemon and yoghurt
Prep time less than 30 mins
Cook time less than 30 mins
From Ready Steady Cook
Heat the olive oil in a medium saucepan, add the spices and garlic and fry for 1-2 minutes to release the flavour of the spices.
Add the potato pieces, cover with a lid and cook for five minutes, stirring occasionally.
Add the tomato purée, lemon wedges and tomatoes and cook for ten minutes, or until the potatoes are tender. Add the coriander and stir well.
To serve, place the potatoes into a serving bowl and top with a dollop of Greek-style yoghurt and a drizzle of olive oil.
- 1 tbsp olive oil
- ½ coriander seeds
- ¼ tsp medium curry powder
- ¼ tsp ground turmeric
- 1 garlic clove, chopped
- 1 large potato, peeled and cut into cubes
- 1 tbsp tomato purée
- ½ lemon, cut into wedges
- 2 tomatoes, chopped
- handful fresh coriander, chopped
- 1 tbsp Greek-style yoghurt
- olive oil, to drizzle
This link may stop to work if/when the BBC removes the recipes