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- Prep time:
- 10 min
- Cook time:
- 40 min
Anjum Anand's Bombay potatoes, just like you find in your local Indian restaurant, are simple to recreate and go with almost anything
Method1. Bring a large pot of water to the boil and salt it well. Place in the potatoes and boil until just tender (up to 30 minutes). When cool enough to handle, peel and chop into 2.5cm cubes.
2. Blend together the ginger, garlic and quartered tomato until smooth. Heat the oil in a large non-stick frying pan. Add the cumin and mustard seeds and, once the cumin starts to darken, add the onion. Cook for a minute before adding the ginger and garlic mixture, the ground spices and season with a pinch of salt. Sauté gently for 1-2 minutes.
3. Add the tomato wedges, stir well and cook for 3-4 minutes. Tip in the potatoes and cook for 3-5 minutes to absorb the flavours.
4. Check the seasoning, stir in the chopped coriander and serve.
Photos ©EMMA LEE
- 3 large potatoes, halved
- 15 g fresh ginger
- 3 garlic cloves
- 2 large tomatoes, 1 quartered and the 1 cut in to slim wedges
- 4 tbsp vegetable oil
- ¾ tsp cumin seeds
- 1 tsp mustard seeds
- 1 large onion, roughly chopped
- 2/3 tsp turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ chilli powder
- large a handful coriander leaves, coarsley chopped
Tips and suggestions
- If you like your food extra spicy, feel free to add two or more teaspoons of chilli powder to the potatoes