Bombay spiced potatoes with coriander and tomato chutney – Kallo

Bombay spiced potatoes with coriander and tomato chutney

Spice up your day with a taste of Bombay

Bombay spiced potatoes with coriander and tomato chutney

Spice up your day with a taste of Bombay

This economical recipe makes a filling and comforting supper dish.

To keep this recipe gluten and lactose free, serve with gluten free naan or flatbread and dairy free soya yogurt.

Serves: 4

Cooking time: 35 minutes

Ingredients

1kg floury potatoes, cut into 2cm cubes
1 tbsp cumin seeds
2 tbsp vegetable oil
1 tbsp mustard seeds (optional if you have these in your store cupboard!)
1/2 tsp turmeric
2 large red onions, finely chopped
1 Kallo Garlic and Herb Stock Cube, dissolved in 250ml boiling water
A handful of frozen peas
1 red chilli, finely chopped (optional)
Salt and freshly ground black pepper
Naan bread, plain yoghurt and mango chutney to serve (optional)
For the coriander and tomato chutney:
1 bunch coriander leaves and fine stalks finely chopped
100g cherry tomatoes, finely chopped
Juice of 1 lime
1 red or green chilli, deseeded and finely chopped
1 clove garlic, crushed
1 tsp caster sugar

How to make

Bring a pan of lightly salted water to the boil. Tip in the potato cubes and boil for 10 minutes, then drain and set aside.
Meanwhile, heat the oil in a deep frying pan and fry onions, turmeric, cumin seeds and mustard seeds over a medium heat until soft and lightly caramelised, about 15 minutes. Pour in the stock, increase the heat a little and simmer until well reduced. Stir through the drained potatoes, along with the peas and chilli, and season with plenty of freshly ground black pepper. Cook for 5 minutes until the potatoes are soft but not completely collapsing.
Make the fresh chutney by combining all the ingredients in a bowl, seasoning to taste.
Serve the potatoes with the chutney spooned over the top. Naan bread, a dollop of plain yoghurt and a little mango chutney are all great accompaniments.

< Back to all recipes