Bombay-style potatoes with lemon and yoghurt
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
Ingredients
- olive oil: 1 tbsp olive oil
- coriander seeds: 陆 coriander seeds
- curry powder: 录 tsp medium curry powder
- turmeric: 录 tsp ground turmeric
- garlic: 1 garlic clove, chopped
- potato: 1 large potato, peeled and cut into cubes
- tomato pur茅e: 1 tbsp tomato pur茅e
- lemon: 陆 lemon, cut into wedges
- 2 tomatoes, chopped
- fresh coriander: handful fresh coriander, chopped
To serve
Method
Heat the olive oil in a medium saucepan, add the spices and garlic and fry for 1-2 minutes to release the flavour of the spices.
Add the potato pieces, cover with a lid and cook for five minutes, stirring occasionally.
Add the tomato pur茅e, lemon wedges and tomatoes and cook for ten minutes, or until the potatoes are tender. Add the coriander and stir well.
To serve, place the potatoes into a serving bowl and top with a dollop of Greek-style yoghurt and a drizzle of olive oil.
