Google search the internet

Custom Search

Monday, 27 June 2011

Bombay Potatoes


2 lb Potatoes
1 tsp Mustard Seeds
1 tsp Turmeric
1 tsp ground Coriander
1 tsp Garam Masala
Half tsp ground Cumin
1 tsp Chilli powder
1 tsp grated Ginger
1 tbsp Coriander leaf
3 Tomatoes
350ml/12 fl oz Vegetable Stock
1 tbsp Oil
Salt and freshly ground Black Pepper


Peel and grate the ginger, roughly chop the coriander leaf and the tomatoes, peel the potatoes and dice into small cubes.

Take a frying pan or wok and add the oil, heat the oil until hot and add the mustard seeds, if the oil is hot enough the mustard seeds will pop. Then add the turmeric, ground coriander, garam masala, ground cumin, chilli, ginger to release all the flavour from the spices.

Add the diced potato to the pan and toss to cover the potatoes in the spice mix, add the vegetable stock and gently simmer so that the potatoes cook through, 10 - 15 minutes or until tender.

When the potatoes are cooked through, add the chopped tomatoes and fresh coriander, stir and then season with the salt and pepper to your preferred taste.

Sin Value - Green Day - 6 sins for the tbsp Oil.


Jo said...

Yum on extra easy this is free as 1 tbsp oil is a hexb. Thanks will be making

Anonymous said...

use fry light and its free on all :-)

Rachel Williams said...

Was thinking the same thing as I was going through the ingredients.

Rick Ibbo said...

Very nice when made with Fry Light

Rick Ibbo said...

Very nice when made with Fry Light