Instructions:

Ingredients: 25g ginger 2 large garlic cloves 300g large vine tomatoes 800g new potatoes 3 tbsp sunflower oil 1 large onion 2 green chillies 1 tsp black mustard seeds 2 tsp ground coriander ½ tsp turmeric 1 tsp ground cumin 2 tsp garam masala 25g fresh coriander Recipe Description: put the ginger, garlic and half the tomatoes into a food processor and blitz until smooth. Set aside 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 dryMeanwhile, Heat the oil in a large non-stick frying pan over medium heat. Add the onions and a large pinch of salt and fry till soft mins 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 tomato Season to taste Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander. ALLERGY INFO: Mustard