Bombay potatoes

This is a delicious dish perfect for an Indian feast as a side dish or an alternative to rice.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Intermediate

PREPARATION TIME

30 minutes

COOKING TIME

30 Minutes

SERVES

Serves 4

Ingredients

500g baby/new potatoes, cut in half and parboiled until tender
3 tbsp sunflower oil
1 tbsp mustard seeds
1 tsp chilli powder
Half tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
5cm piece fresh ginger, peeled and grated
350ml good vegetable stock
1 bunch fresh coriander, roughly chopped
2 medium tomatoes, peeled and roughly chopped
Sea salt and freshly ground black pepper

For the lemon and coriander yoghurt

250ml Greek yoghurt
A large handful of fresh coriander
Juice of half a lemon
A good pinch of sugar
Freshly ground black pepper

Method

For the lemon and coriander yoghurt, finely chop the coriander (including the stalks), mix into the yoghurt with the lemon juice and sugar. Season to taste with a little black pepper and set aside.

Heat a wok or large frying pan and add the oil. Add the mustard seeds and heat until they begin to pop, taking care not to burn them, then add all the other spices and the ginger and stir fry for one minute to release the flavours. Add the potatoes and stir gently to coat them in the spices

Add the stock, bring to a gentle simmer and cook for 8-10 minutes or until the potatoes are tender. Stir in the tomatoes and coriander, season with sea salt and freshly ground black pepper, bring back to simmering point for one minute then serve immediately with the yoghurt.

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