Take on the classic Bombay potato…..

Serves : 2

Ingredients

• 300g Waxy potatoes, cut into 2 cm cubes
• 1 tbsp Tamarind concentrate + 2 tbsp water
• 50ml boiling water  + more as required for consistency of sauce.
• 2cm ginger, roughly chopped
• 15ml Oil
• 2 dried chillies, snapped in half
• ½ tsp Cumin seeds
• ½ tsp Mustard seeds
• ¼ tsp asafetida
• 230g tomatoes or ½ tin peeled plum tomatoes
• 12g Jaggery
• ½ tsp red chilli powder
• ½ tbsp ground coriander
• ¾ tsp Tumeric
• ¾ tsp Salt
• 30g Fresh Coriander, finely chopped
• ½ tsp garam masala

Method

• Boil the potatoes until just done, about 10-12 minutes.
• If using tamarind concentrate, mix with the 2 Tbsps of water, else for the dried tamarind, add the boiling water and soak for 10 minutes, then pulp with your fingers and sieve into a small bowl.
• Make a fine pulp of the ginger, using a grater, blender or pestle and mortar.
• Heat the oil in a pan for a minute over a medium heat and add the dried chillies, cumin seeds and mustard seeds.
• When the mustard seeds start to pop, reduce the heat to low and stir in the tomatoes, asafetida and jaggery.  Stir over a low head for a minute or so, until the jaggery has dissolved; if using fresh tomatoes, cook for 5 minutes.
• Increase the heat to medium high and stir in the tamarind water, crushed ginger, chilli powder, ground coriander, turmeric, salt and ½ the fresh coriander and 50ml boiling water.  Cover and cook for 10 minutes to bring the spices together and intensify the flavours.  (Add more boiling water as required for you desired consistency).
• Add the garam masala and stir well – this is a strong flavour and needs to be mixed in thoroughly before you add in the dish’s main ingredient.
• Stir in the potatoes gently to avoid breaking them up, then remove the pan from the heat, sprinkle with the remaining fresh coriander and leave to rest, for at least 10 minutes to allow the flavours to infuse.
• Reheat if required over a medium heat.