Name: Bombay potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 thumb-sized piece ginger, grated -; 2 large garlic cloves -; 6 large vine tomatoes, halved, deseeded and chopped -; 800g new potatoes, halved -; 3 tbsp sunflower oil -; 1 large onion, thinly sliced -; 2 green chillies, halved, deseeded and thinly sliced -; 1 tsp black mustard seeds -; 2 tsp ground coriander -; ½ tsp turmeric -; 1 tsp ground cumin -; 2 tsp garam masala -; small bunch coriander, chopped -

Ingredients for - Bombay potatoes

1. 1 thumb-sized piece ginger, grated

2. 2 large garlic cloves

3. 6 large vine tomatoes, halved, deseeded and chopped

4. 800g new potatoes, halved

5. 3 tbsp sunflower oil

6. 1 large onion, thinly sliced

7. 2 green chillies, halved, deseeded and thinly sliced

8. 1 tsp black mustard seeds

9. 2 tsp ground coriander

10. ½ tsp turmeric

11. 1 tsp ground cumin

12. 2 tsp garam masala

13. small bunch coriander, chopped

How to cook deliciously - Bombay potatoes

1 . Stage

Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.

2 . Stage

Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.

3 . Stage

Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.