Bombay potatoes

• ginger↗1 thumb-sized piece

  grated

• garlic cloves↗2 large
• grape tomatoes↗6 large

  halved, seeded and chopped

• new potatoes↗800g g

  halved

• sunflower oil↗3 tbsp tbsp
• onion↗1 large

  thinly sliced

• green chilies↗2

  halved, deseeded and thinly sliced

• black mustard seeds1 tsp tsp
• ground coriander↗2 tsp tsp
• turmeric↗½ tsp ½ tsp
• ground cumin↗1 tsp tsp
• garam masala↗2 tsp tsp
• coriandersmall bunch

  chopped

Step-by-step instructions

1. 1

   Place the ginger, garlic and the four tomatoes in a food processor and blend to a smooth paste. Set aside.

2. 2

   Put the potatoes in a large pot. Cover with cold water and bring to a gentle boil over medium heat. Cook for 8‑10 minutes, or until tender. Drain and set aside to steam dry.

3. 3

   Meanwhile, heat the oil in a large non‑stick pan over medium heat. Add the onion and a generous pinch of salt and sauté for 15 minutes, or until the onion is golden and sticky. Add the chilies, black mustard seeds, ground coriander, turmeric, ground cumin and garam masala and fry for another 2 minutes. Pour in the tomato mixture and bring to a gentle boil, then carefully stir the potatoes and the remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few minutes until everything is heated through, then serve, sprinkled with coriander.