We’re putting the Christmas food on hold for just one night as we have friends coming round (although what’s more festive than spending time with loved ones?) We’re starting off on the mulled wine and roasted chestnuts but I’m falling back on a curry. It’s perfect entertaining food as I can make a variety of dishes to suit everyone’s tastes and sharing is so much more sociable.
Bombay potatoes is such a mild and accessible dish that even the kids are amenable to it. Alongside a saag paneer it makes an inviting Saturday evening sharing supper.
- Approx 1kg white potatoes, peeled
- 2 x shallots, roughly chopped
- 2 x vine ripened tomatoes, roughly chopped
- Thumb-sized piece of ginger, peeled and roughly chopped
- 3 x garlic cloves
- 1 x red chilli
- Half tsp turmeric
- 1 x bunch spring onions, chopped
- Small bunch coriander, finely chopped
- 1 x tsp cumin seeds
- 1 x tsp mustard seeds
- 1 x tsp ground coriander
- Half tsp garam masala
Roughly chop and boil the potatoes for 20 minutes. Drain and set aside.
Meanwhile, in a food processor, purée to make a paste from the tomatoes, ginger, red chilli, shallot, garlic and turmeric.
Return the potatoes to the pan and fry in olive oil over a moderate heat for 10 minutes. Add the spring onion and spices for a few minutes then stir in the tomato paste.
Cover and cook through for another 5-10 minutes. Scatter with chopped coriander and serve with rice, chapatis and good friends.