Bombay potatoes

A lovely, spiced, comforting dish. Eat it next to curry or just on its own.

• 300g new potatoes, halved or quartered depending on size
• 1 tsp turmeric
• 2 tbsp veg oil
• 1 tsp mustard seeds
• 5 curry leaves
• 1 garlic clove, minced
• 1 inch fresh ginger, minced
• 3 spring onions, chopped
• 2 tomatoes, chopped
• Large pinch chilli flakes
• 1 tsp ground cumin
• ½ tsp ground coriander
• Pinch garam masala
• Salt

1. Bring a saucepan of water to the boil. Add a pinch of salt, turmeric and potatoes
2. Cook the potatoes at a bubble for 15-20 mins and then drain. Leave to steam and dry a bit while you cook your spices etc
3. In a large frying pan over a medium heat, warm the oil
4. Fry the mustard seeds and curry leaves until they crackle (don’t let them burn) then add garlic and ginger
5. Cook for a couple of mins before adding the spring onions, tomatoes and chilli flakes to the mix
6. Stir in and cook for a couple of mins until the tomatoes start to break down
7. Add cumin, coriander and a pinch of salt, and stir together
8. Tip the potatoes in and carefully turn them in the spiced oil until they take on a little colour
9. Stir through the pinch of garam masala and serve straight away, maybe with a little sprinkle of chopped fresh coriander