Bombay Potatoes - Whitworths - Whitworths
  • 15 minutes
  • 25 minutes
  • Makes 4

Bombay Potatoes

  • 2 packs of Whitworths Protein by Nature Indian Lentil Dhal
  • 4 large potatoes, peeled and chopped into 20cm squares
  • 3 tbsp rapeseed oil
  • 1 large white onion, diced
  • 1 thumb-sized piece ginger, grated
  • 4 large garlic cloves
  • 2 red chillies deseeded and thinly sliced
  • 1 tsp black mustard seeds
  • 1 tsp ground coriander
  • 2 tsp curry powder
  • 1 400g tin of chopped tomatoes
  • Small bunch of fresh coriander, chopped

Ready… Steady… Bake…

  • Put the potatoes in a large saucepan. Cover with cold water with a generous pinch of salt and bring to a simmer over a medium heat. Cook until just starting to soften, drain and leave to dry
  • Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions, ginger and garlic and fry for 10 mins, or until the onions are golden brown. Add the chillies, mustard seeds, ground coriander and curry powder to the pan and fry for further 3 mins
  • Add the chopped potatoes and bring fry for 2 minutes
  • Carefully stir in the tomatoes bring to a simmer and season to taste
  • Serve with the chopped coriander sprinkled over the top and Whitworths Protein by Nature Indian Lentil Dhal
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