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Quick Bombay potatoes

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 3-4

These Indian-style potatoes use fresh tomatoes and coriander. In 15 minutes you’ll have a tasty accompaniment to a curry. They're naturally vegan too.

By Antony Worrall Thompson

From Saturday Kitchen

Shopping list

Ingredients

Method

  1. Heat a wok until hot and add the oil.

  2. Add all the spices and the ginger and stir-fry for one minute until fragrant.

  3. Add the potatoes and stir to coat in the spices.

  4. Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender.

  5. Stir in the tomatoes and coriander.

  6. Season with salt and freshly ground black pepper and serve.