Bombay potatoes

Bombay potatoes are one of the most popular Indian side dishes; a great, delicious accompaniment to any curry .In 15 minutes you can prepare this spicy dish and impress family and friends. It's also a great way to use leftover cooked boiled potatoes. Very easy to prepare and really tasty!

Ingredients:

6 potatoes, peeled, parboiled and cut into cubes

1 can chickpeas

Bunch of fresh coriander to garnish

1 tsp Tandoori Mix

½ tsp coriander

Garlic

Ginger

Salt & pepper to taste

Oil & butter to fry

1.      Heat the oil and butter in a pan on a medium heat setting.

2.      When the oil is hot enough, add finely chopped garlic and ginger and fry until aromatic.

3.      Add the tandoori masala and coriander.

4.   Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in spices and appear to have crispy edges. They will look quite yellow in colour. Add chickpeas. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes.

5.      Garnish with fresh coriander. Serve immediately.