Indian spiced greens
This recipe suits any greens you have to hand – from shredded kale to brussels sprouts. For the less adventurous, less chilli can be used
Bombay potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 thumb-sized piece gingergrated
- 2 large garlic cloves
- 6 large vine tomatoeshalved, deseeded and chopped
- 800g new potatoeshalved
- 3 tbsp sunflower oil
- 1 large onionthinly sliced
- 2 green chillieshalved, deseeded and thinly sliced
- 1 tsp black mustard seeds
- 2 tsp ground coriander
- ½ tsp turmeric
- 1 tsp ground cumin
- 2 tsp garam masala
- small bunch corianderchopped
Nutrition: Per serving
- kcal268
- fat9glow
- saturates1g
- carbs37g
- sugars9glow
- fibre6ghigh
- protein6g
- salt0.05glow
Method
step 1
Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
step 2
Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
step 3
Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.
