Spice up your day with taste of Bombay
Bombay spiced potatoes with coriander and tomato chutney
This economical recipe makes a filling and comforting supper dish.
To keep this recipe gluten and lactose free, serve with gluten-free naan or flatbread and dairy-free soya yogurt.
- 1kg floury potatoes, cut into 2cm cubes
- 1 tbsp cumin seeds
- 2 tbsp vegetable oil
- 1 tbsp mustard seeds (optional if you have these in your store cupboard!)
- 1/2 tsp turmeric
- 2 large red onions, finely chopped
- 1 Kallo Garlic and Herb Stock Cube, dissolved in 250ml boiling water
- A handful of frozen peas
- 1 red chilli, finely chopped (optional)
- Salt and freshly ground black pepper
- Naan bread, plain yogurt and mango chutney to serve (optional)
- For the coriander and tomato chutney:
- 1 bunch coriander leaves and fine stalks finely chopped
- 100g cherry tomatoes, finely chopped
- Juice of 1 lime
- 1 red or green chilli, deseeded and finely chopped
- 1 clove garlic, crushed
- 1 tsp caster sugar
This recipe uses...< Our tasty recipes
How to make
- Bring a pan of lightly salted water to the boil. Tip in the potato cubes and boil for 10 minutes, then drain and set aside.
- Meanwhile, heat the oil in a deep frying pan and fry onions, turmeric, cumin seeds and mustard seeds over a medium heat until soft and lightly caramelised, about 15 minutes. Pour in the stock, increase the heat a little and simmer until well reduced. Stir through the drained potatoes, along with the peas and chilli, and season with plenty of freshly ground black pepper. Cook for 5 minutes until the potatoes are soft but not completely collapsing.
- Make the fresh chutney by combining all the ingredients in a bowl, seasoning to taste.
- Serve the potatoes with the chutney spooned over the top. Naan bread, a dollop of plain yogurt and a little mango chutney are all great accompaniments.