Bombay Potatoes with Lemon and Coriander Yoghurt
Ingredients
- 500g new potatoes, cut in half and part boiled
- 3 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
for the lemon and coriander yoghurt
Method
- 1
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.
- 2
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.
- 3
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.
Bombay Potatoes with Lemon and Coriander Yoghurt was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 500g new potatoes, cut in half and part boiled
- 3 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
for the lemon and coriander yoghurt
- 1
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.
- 2
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.
- 3
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.
Bombay Potatoes with Lemon and Coriander Yoghurt was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
