Bombay Potatoes

Ingredients

• 500 g potatoes, peeled and diced
• 2 tbsp oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• ½ tsp chili powder (adjust to taste)
• 400 g canned tomatoes, chopped
• Salt, to taste
• Fresh coriander, for garnish

Instructions

1. Heat the Oil & Sauté the Aromatics:

   • Heat 2 tbsp of oil in a large pan over medium heat.
   • Add the cumin seeds and let them sizzle for a few seconds.
   • Stir in the chopped onion and sauté until soft and translucent.
   • Add the minced garlic and grated ginger, cooking for another minute until fragrant.

2. Cook the Potatoes:

   • Add the diced potatoes to the pan, stirring well to coat them with the spices and aromatics.

3. Add the Spices & Tomatoes:

   • Sprinkle in the coriander powder, cumin powder, turmeric, and chili powder.
   • Mix thoroughly to ensure the potatoes are well-seasoned.
   • Pour in the chopped tomatoes and add salt to taste. Stir to combine.

4. Simmer Until Tender:

   • Reduce the heat to low, cover the pan, and let the potatoes simmer for 20-25 minutes, stirring occasionally to prevent sticking.
   • Cook until the potatoes are tender and the sauce has thickened.

5. Garnish & Serve:

   • Remove from heat and garnish with fresh coriander leaves.
   • Serve hot with rice, naan, or as a flavorful side dish.