Bombay Potatoes

Recipe Jess Murphy / Styling Fiona Lascelles / Photography Tony Nyberg

	600g Agria potatoes
	3 tablespoons coconut oil
	1 teaspoon garam masala
	1 teaspoon mustard seeds
	10 fresh curry leaves
	2 fresh red chillies, chopped
	1 teaspoon cumin seeds
	1 red onion, finely diced
	4 cloves garlic, crushed
	25g crushed fresh ginger
	2 teaspoons dried turmeric (or 20g if using fresh, grated)
	200ml vegetable stock
	250g cherry tomatoes
	130g Greek yoghurt, to serve
	1 bunch fresh mint, to serve
	1 bunch fresh coriander, to serve
	45g spicy mango pickle, to serve

1.	Peel and cube the potatoes and put into some water to stop them from going brown.
2.	Pour the coconut oil into a heavy-based saucepan over a medium-high heat.
3.	Add the garam masala, mustard seeds, curry leaves, fresh chillies and cumin seeds.
4.	Cook all spices softly for 7 minutes until the mustard seeds begin to pop.
5.	Add the onion, garlic, ginger and turmeric, and season with black pepper and salt.
6.	Dry the potato cubes in a tea towel, then add to the pan, give it a good stir and add the vegetable stock and tomatoes.
7.	Turn down the heat and cook slow and low for around 12-15 minutes or until the potato is soft but not mushy.
8.	This makes an excellent side dish, so serve it on a massive platter with dollops of yoghurt, and sprinkle with fresh mint and coriander.
9.	I also adore the sweetness of spicy mango pickle and sometimes I even smash some poppadoms on top for a little texture.