Bombay Potato is a great side dish for any kind of curry.
It goes especially well with Bhuna Lamb Curry.
SERVES 4 as a side dish
Preparation Time: 5 Minutes
|2 medium waxy potatoes, peeled and chopped into bite-size pieces||1 teasp chili powder|
|2 tblsp ghee, or clarified butter||1 teasp ground turmeric|
|1 tblsp tomato puree||1 teasp cumin|
|1/2 chicken stock cube|
In a medium saucepan, partly boil the peeled and roughly chopped potatoes in 2 cups of water - about 3 minutes should do. Remove pan from heat, and drain in a sieve. Leave to stand for a while until all the moisture has evaporated.
Heat the ghee in a medium saucepan, add the spices and cook gently for a minute. Add the potatoes and turn occasionally until coated with the spices. Crumble in the stock cube, add the tomato puree and a little water, cover and cook for about 5 minutes or until the potatoes are cooked through. Remove the lid and cook on high heat until the liquid has evaporated, stirring continuously to prevent sticking.