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More potato, bombay style.


By the gluttonous vegan loves YOU (Visit website)




I bought a bag of these little baby potatoes to make the avocado potato salad and thought I'd use up the remainder in one of my favourite indian side dishes. Bombay potatoes are spicy with a rich tomato-y paste all over them, perfect for mopping up with a naan bread, or some warmed pitta.

You don't need anything special for these;
2 handfuls of small potatoes (you could use big floury potatoes cut into chunks if you didn't have the baby ones)
half a can of chopped tomatoes
1 tbsp sunflower/canola oil
1 red onion
1 tsp each of mustard seed, ground coriander, turmeric, cumin seeds and chili flakes
1/2 tsp cinnamon

Cut the potatoes in half and put them in a pan to boil until tender.

Put the oil and spices into a pan. The oil looks a crazy blue because we just had a skylight put into the kitchen so that's the sky reflecting!



Put on a medium heat until the oil is bubbling and the spices pop a little. Add the onion and
cook until soft.

Once the onions are tender, pour in half a can of chopped tomatoes and a small glass of water.
Hopefully the potatoes are cooked now too so chuck them in and stir about a bit. Leave to simmer over a low to medium heat until the potatoes are crumbly and the sauce is almost sticky.




p.s, as I was making this, look who decided to sleep in the litter tray.








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