Bombay potatoes recipe | Good Food

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

Method

step 1
Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
step 2
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.
step 3
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.