Quick Bombay potatoes
These Indian-style potatoes use fresh tomatoes and coriander. In 15 minutes you’ll have a tasty accompaniment to a curry. They're naturally vegan too.
Ingredients
- 3 tbsp sunflower oil
- 1 tsp mustard seeds
- ½ tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp chili powder
- 5cm/2in piece fresh ginger, grated
- 1kg/2lb 3oz potatoes, peeled, and cut into smallish cubes
- 350ml/12fl oz vegetable stock
- 4 tomatoes, roughly chopped
- 1 bunch coriander, roughly chopped
Method
Heat a wok until hot and add the oil.
Add all the spices and the ginger and stir-fry for one minute until fragrant.
Add the potatoes and stir to coat in the spices.
Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender.
Stir in the tomatoes and coriander.
Season with salt and freshly ground black pepper and serve.