Bombay Potatoes with Lemon and Coriander Yoghurt

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 1 Review

Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

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

  • 250ml Greek yoghurt
  • a large handful of coriander
  • juice of half a lemon
  • a good pinch of sugar
  • freshly ground black pepper

How To Cook

  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.

    4. www.lovepotatoes.co.uk

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Comments

1 person has helped to review this recipe.

Posted by BazJScott on September 17, 2011

I removed the yoghurt and added spinach.  Really good, I will be doing it again.

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Bombay Potatoes with Lemon and Coriander Yoghurt
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    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
  • [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
    How to Cook
  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.
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