Enjoy Bombay potatoes as a brilliant side dish to an epic feast. These Indian-style potatoes made with nuggets of juicy tomato are super-easy to make, spicy and moreish
Prep:15 mins
Serves 4
1 thumb-sized piece ginger, grated2 large garlic cloves6 large vine tomatoes, halved, deseeded and chopped 800g new potatoes, halved 3 tbsp sunflower oil1 large onion, thinly sliced2 green chillies, halved, deseeded and thinly sliced1 tsp black mustard seeds2 tsp ground coriander½ tsp turmeric1 tsp ground cumin2 tsp garam masalasmall bunch coriander, chopped
STEP 1Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.STEP 2Put 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 3Meanwhile, 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.
