Bombay Potatoes
Yield: 8

This makes the perfect accompaniment to any curry vegetarian or meat
based, they are very easy to make and the fresh flavours are very
different when you do cook it yourself. Give it go.


For the Potatoes

3 Tbsp sunflower oil
1 tsp mustartd seeds
1 pinch ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
1 tsp chilli powder
1 knob fresh ginger, peeled and grated
6 potatoes, peeled, parboiled and cut into cubes
4 knobs butter
4 tomatoes, cores removed and flesh diced
1 handful fresh coriander, roughly chopped

To Assemble
Heat the oil in a pan and fry the spices for a few minutes. Add
the butter, then the potatoes making sure they are completely coated
in the spicy mixture. Cook for about 10-15 minutes, then stir in the
tomatoes and the coriander.



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