Bombay Potatoes
Ingredients
1kg peeled chopped potatoes
2 onions chopped
200g spinach
150g salted butter
30g spice mix
Coriander seeds
Mustard seeds
3 tbsp natural yogurt
For the spice mix (makes 50g):
10g turmeric
10g coriander seeds
10g mustard seeds
10g ground cumin
5g garam masala
5g garlic powder
Try it with...
Method
- Start by making the spice mix. Begin by toasting the seeds gently in a non-stick pan until they start to crackle, then add the seeds along with the powdered spices to a pestle and mortar before crushing. You can store this mix in an airtight container.
- Cook the peeled potatoes in salted water until ¾ of the way cooked through.
- Add the butter to a separate pan and then cook the onions for 5 minutes until soft, before adding the seeds and the spice mix.
- Add the cooked potatoes to the onion mix and season with salt and pepper. Allow the potatoes to soak up the butter and the spices over a low heat.
- Add the spinach and allow to wilt down.
- To finish, mix the natural yogurt through the potatoes
Serve with your favourite curry
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