Bombay Potatoes

• total tid: 10 minutes

Ingredienser

500g baby potatoes, washed and chopped in half.

1 medium red onion finely chopped.

Rapeseed oil for frying.

3 minced garlic cloves.

small knob of ginger

Aromatics: 1 tsp of cumin seeds, mustard seeds and fennel seeds @spicekitchenuk

5 tbsp of passata @aldiscotland

Seasoning: 1.5 tsp salt, 1 tsp: turmeric powder, coriander powder, garam masala, cumin powder and chilli powder. (Adjust accordingly) 1 tsp of chaat masala.

Handful fresh chopped coriander.

Vejledning

Wash, chop potatoes in halve, boil in salted water. Boil until soft, drain.

In a large pan, fry the potatoes with salt until crispy. Fry on one side and then crisp all edges. Remove from pan.

Add some more oil to a pan, gently temper the aromatics in pan for 1-2 minutes on medium heat.

Add the chopped onions and cook on medium heat for 2-3 minutes, then add ginger and garlic, cook for a further 2 minutes.

Add seasoning, cook for 30 seconds and add passata. Cook for 3-4 minutes until well combined and you see a slight film of oil appearing.

Add crispy potatoes back in and coat well, I like to smash some of the potatoes down at this stage, optional but it really emerges into the masala sauce.

Finish with a handful of fresh coriander, squeeze of lemon and a sprinkle of chaat masala.

Serve with yogurt raita and naan/flatbreads.

Save recipe and tag me @hey_renu when you make this recipe. You will find this recipe in my Diwali book @penguinrandomhouse

The most amazing creamy potatoes and delicious fresh vegetables delivered by @thefreshfruitshop . Use code RENU to get 10% off your order.

Potatoes | Bombay potatoes | Indian food | midweek meal | masala potatoes | dinner ideas | dinner recipes | vegan recipes | food waste | Glasgow blogger | Indian food blogger |