In our family we like to alternate between different cuisines when we get together each Friday night for dinner. The most recent choice was curry night, so we purchased a few different dishes from the supermarket, cooked up some rice and whipped up a couple of curries – including butter chicken for those of us who like a more mild curry and an extra hot tikka for the more study curry-eaters amongst us! I had a go at making my own bombay potatoes to go with the meal and here’s how I got on:
I diced up 5 medium potatoes and boiled these until tender but not falling apart. In the meantime, I diced 2 white onions and browned them in a little Fry-Light olive oil before adding a tablespoon of tomato puree, a teaspoon of garlic paste and cooking this off for a couple of minutes before adding the potatoes to the pan. I then added a teaspoon of turmeric, paprika, chilli powder and coriander and a squirt of tomato ketchup to make the sauce sticky on the potatoes but not wet. I cooked this off for a few minutes and added salt and pepper to taste, before tipping the bombay potatoes into two takeaway tubs ready for curry night!
