Bombay Potatoes recipe by Ruhana Ebrahim

Ingredients

• 3 large potatoes (halved),
• 1 tablespoon ginger paste
• 1 tablespoon crushed garlic
• 2 large tomatoes (one quartered, the other cut into slim wedges),
• 4 tablespoons veg oil,
• ¾ teaspoon cumin seeds,
• 1 teaspoon mustard seeds,
• 1 large onion (roughly chopped),
• 2/3 teaspoon turmeric,
• 2 teaspoons ground coriander,
• 1 teaspoon ground cumin,
• ½ teaspoon garam masala,
• 1 teaspoon chilli powder,
• Salt to taste
• 1. Bring a large pot of water to the boil and salt it well.
• 2. Place in the potatoes and boil until just tender (up to 30 minutes).
• 3. When cool enough to handle, peel and chop into 2.5cm cubes.
• 4. Blend together the ginger, garlic and quartered tomato until smooth.
• 5. Heat the oil in a large non-stick frying pan.
• 6. Add the cumin and mustard seeds and, once the cumin starts to darken, add the onion.
• 7. Cook for a minute before adding the liquidizd tomato mixture, the ground spices and salt.
• 8. Sauté gently for one to two minutes or until the garlic smells cooked.
• 9. Add the tomato wedges, stir well and cook for three to four minutes.
• 10. Tip in the potatoes and cook for three to five minutes to absorb the flavours.
• 11. Check the seasoning, stir in the chopped coriander and serve.