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Ingredients
Method
- Thumb-sized piece of ginger, grated
- 2 garlic cloves
- 6 large tomatoes, chopped
- 800g new potatoes, halved
- 3 tbsp oil
- 1 sliced onion
- 2 green chillies, deseeded and sliced
- 1 tsp mustard seeds
- 2 tsp ground coriander
- 1 tsp each ground cumin and turmeric
- 2 tsp garam masala
- Chopped coriander
- Toss the ginger, garlic and 4 tomatoes in a food processor and blitz to a paste. Put the potatoes in a saucepan and cover with cold water. Bring to a simmer, cook for 8 mins, then drain and leave to dry.
- Meanwhile, cook the onions in the oil for 15 mins with a pinch of salt. Add the mustard seeds, chillies, coriander, turmeric, garam masala and cumin, and fry for 2 mins more. Tip in the tomato mixture, simmer for 2 mins, then stir in the potatoes and remaining chopped tomatoes. Season to taste, then serve immediately.
25 mins
4 serving
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