Bombay potatoes recipe

With the change in seasons comes an increased risk of catching the lurgy, and this Bombay potatoes recipe, with its long list of super-powered spices, will strengthen your body’s defences. Serves 3-4.

Ingredients

For the potatoes:

500g new potatoes

1tbsp olive oil

Salt and pepper, to taste

For the sauce:

3tbsp olive oil

1 medium onion, finely sliced

2 cloves of garlic, finely sliced

1tsp mustard seeds

1tsp turmeric

1tsp ground cumin

1tsp ground coriander

1tsp garam masala

1tsp chilli powder

1tsp cinnamon

½tsp medium curry powder

1tbsp fresh lemon juice

1tsp tomato purée

5tbsp passata

Method:

Preheat the oven to 200°C/392°F

Chop the potatoes into bite-sized pieces (roughly 2cm). Then add them onto a baking tray with the 1tbsp oil, and some salt and pepper. Shake the tray until the potatoes are evenly covered in the oil and seasoning. Then bake for about 20 minutes, until almost cooked (as they will soften when you add them into the pan later).

In the meantime, add the onion to a large pan on a medium heat with the 3tbsp oil. Stir to avoid burning. Then after about 2 minutes of cooking, add in the garlic and fry for another 2 minutes.

Next, add in the chilli, turmeric, garam masala, mustard seeds, coriander, cinnamon, cumin, curry powder, lemon and tomato purée. Stir everything together and add in the passata. Mix all of the ingredients together and then set aside until the potatoes have cooked.

Tip the potatoes into the pan with the spices, including any excess oil. Stir all of the ingredients together so that the potatoes are well covered in spice. Place on a low-medium heat and cook through for a further 5 or so minutes until hot, and the flavours have developed. When this is done, remove from the heat and serve.