BOMBAY POTATOES

From the book 'Potato by James Martin'. "The great Cyrus Todiwala, who is an amazing Indian chef and a good mate of mine, taught me this dish and I have made it ever since. The most important thing to remember is not to burn the spices while cooking, as the most common mistake people make is to add dry spices to a dry pan, which means they can burn."

Cooking PotMETHOD

  1. In a large non-stick pan, add the oil and the onion and fry for 10 minutes until deeply coloured.

  2. Pop in the ginger, chillies, garlic and spices and cook for another 5 minutes.

  3. Pour over the passata, bring to the boil, then blitz until smooth using a stick blender.

  4. Pop the cooked potatoes into the tomato sauce and cook for 3–4 minutes until hot.

  5. Season with the salt, sprinkle over the coriander and serve alongside your favourite curry.

  6. Enjoy!

Recipe credit from book: POTATO: Baked, Mashed, Roast, Fried by James Martin (Quadrille, £23) Photography: John Carey

What you will need

Serves: 6

Preparation: mins

Cooking: mins

2 tablespoons vegetable oil
1 onion, diced
5cm piece fresh ginger, grated
2 green chillies, halved lengthways
3 garlic cloves, sliced
1 tablespoon black mustard seeds
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
3 teaspoons garam masala
300ml passata
1kg Jersey Potatoes, cooked and halved if large
1 teaspoon sea salt
Handful of fresh coriander, chopped, to serve

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