Tonight, I made my tandoori chicken recipe for dinner, my family always love it especially when I serve it with Bombay potatoes. These soft, buttery, aromatic morsels of potato just make me smile when I eat them and they make your kitchen smell delicious when you cook them! This recipe is easy and quick to make and will save you a lot of money!
- 1kg white potatoes
- 2 teaspoons chopped or minced ginger
- 1 teaspoon chopped or minced garlic
- 2 large tomatoes, roughly chopped.
- 2 tablespoons vegetable oil
- 35g unsalted butter
- 1 1/2 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 large onion, roughly chopped
- 1 1/2 teaspoon turmeric
- 2 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 3/4 teaspoon chilli powder
- 1/2 teaspoon salt
Peel and chop the potatoes into smallish rough shaped cubes (very rough shaped cubes in my case as you can see!) and place in a pan of water and bring to the boil. In another pan add all the rest of the ingredients.
Allow to potatoes to boil and cook until tender and whilst they are cooking, add heat to the other pan containing the spices, butter, oil, onion and tomatoes and start to mix.
Put the heat up a little higher so it starts to sizzled, keep stirring until it has all mixed together, the tomatoes are cooking and breaking apart and the onion is soft.
Once the potatoes are tender, drain them well and then put them back into the same pan, then add the spice butter mix into the potatoes pan with the potatoes but keep off the heat.
Mix well then place back on the heat for a minute just to warm through and stir all the flavours together.
After a minute, they are ready to serve. Enjoy!