Bombay Potatoes with Lemon and Coriander Yoghurt
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
500g new potatoes, cut in half and part boiled3 tbsp sunflower oil
1 tbsp mustard seeds
1 tsp chilli powder
1/2 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
5cm piece fresh ginger, peeled and grated
350ml good vegetable stock
1 bunch fresh coriander, roughly chopped
2 tomatoes, peeled and roughly chopped
sea salt and freshly ground black pepper
[hd]for the lemon and coriander yoghurt[/hd]
250ml Greek yoghurt
a large handful of coriander
juice of half a lemon
a good pinch of sugar
freshly ground black pepper
method:
- For the lemon and coriander yoghurt, finely chop the coriander (including the stalks), and mix into the yoghurt with the lemon juice and sugar. Season to taste with a little black pepper and set aside.
- Heat a wok and add the oil. Add the mustard seeds and heat until they begin to pop, taking care not to burn them, then add the other spices and ginger and stir fry for one minute. Add the potatoes and stir gently to coat them in the spices.
- Add the stock, bring to a gentle simmer and cook for 8-10 minutes or until the potatoes are tender. Stir in the tomatoes and coriander, season with sea salt and black pepper, simmer for a minute then serve.
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