The sun is shining in London today with lots of anticipation for the England vs Wales Rugby World Cup match tonight. I was inspired to cook an Indian dish after my friend Amanda cooked a delicious meal as part of the Great British Curry Night this week. She is raising money for Asha, a charity supporting kids from the slums of Delhi, to buy 5 computers and English coaching for students at the British Council. Bombay potatoes is the perfect match food tasty with some spice, hopefully just like the rugby.
- 650g (23 oz) small potatoes skin on (I used Charlotte)
- 1 large onion, chopped
- 2 large tomatoes, 1 chopped, 1 cut into wedges
- 2 garlic cloves, peeled & roughly chopped
- 10g (0.3 oz)fresh ginger, peeled & roughly chopped
- 3 tablespoons sunflower oil
- 1 teaspoon yellow mustard seeds
- 3/4 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1-2 teaspoons of red chilli finely chopped (depending how spicy you like it)
- sea salt
- 3 tablespoons fresh coriander leaves, chopped
- Bring a large pot of salted water and the potatoes to a boil, simmer for about 20 minutes until cooked. Drain, cool slightly and cut into 2.5 cm (1 inch) chunks.
- Blend the chopped tomato, garlic and ginger in a food processor
- Heat the oil to medium, add the mustard and cumin seeds and toast until the cumin darkens and you can smell the aroma.
- Add the onion, cook for 2 minutes then add the blitzed tomato, garlic, ginger, chilli, all the other spices (except the fresh coriander) and a few grinds of salt.
- Cook on a low/medium heat for 3-5 minutes.
- Add tomato wedges and the potatoes and cook for 5-8 minutes.
- Check, add a pinch of salt if needed.
8. Stir in the chopped coriander and serve with naan, beer, and cheers. Serves 4 people or one hungry rugby player.