Bombay Potatoes

This curry is great to eat. Not only because it tastes good, but also because it’s cheap. I live within a predominately Asian Gujarati community in my hometown, therefore these spices listed are very easy to purchase. I’m sure if you shop around though you’ll be able to find the majority of them. What’s also good about this curry is that after the initial outlay of buying the packets of spices, you can rustle up a quick curry in the future for next to nothing in cost. When you live on a budget this is necessary sometimes. My boys don’t like peas so I didn’t add them, but it tastes far better with.

Ingredients:

1Ib potatoes, 2 tbls vegetable oil, 1 onion, 2 garlic cloves, 200g tin of chopped tomatoes, 1 tsp ginger powder or fresh, half a tsp of mustard seeds, level tsp of turmeric,1 tsp ground cumin, 1 tsp ground coriander, quarter tsp of chilli powder.

Method:

Chop the potatoes into small cubes and par boil them for around 5 to 10 minutes. Meanwhile, chop the onion small and fry in the oil for 4 minutes until brown, add the chopped garlic, ginger, mustard seeds, turmeric, cumin, coriander and the chilli powder and stir for one minute. Add the tomatoes, drained potatoes and frozen peas if you fancy. Add  2 cups of water, cover and simmer until the potatoes are soft.

I usually serve this with rice and naan bread.