Prep Time 15 minutes
Cooking Time about 6 hours on low
1 onion, finely chopped
1 tsp mustard seeds
1 tsp ground ginger
1 tsp garam masala
1.5 tsp tumeric
1/2 tsp cumin
1/2 tsp mild chilli powder
0.25 tsp dried chilli flakes (more to taste)
1tsp salt, and pepper to season
Coriander, to serve
- Mix the ginger, garam masala, tumeric, cumin, chilli power and chilli flakes in a bowl. Peel the potatoes, and cut them into 3cm cubes. Half the tomatoes, scoop out the seeds and roughly chop them.
- In a little olive oil and over a medium heat, fry the mustard seeds until they start to pop. Once they do, throw in the onion and fry until lightly browned. Add the mixed spices, then fry for a few more minutes to ensure the onions are completely covered.
- Add the tomatoes to the mix, give the pan a good stir, then add a teaspoon of salt and a good few cracks of pepper to season.
- Cook on low for 4-6 hours (poke the potatoes with a fork, if it slides in easily then they’re cooked), then serve with plenty of chopped coriander on top. Trust us, no amount of coriander is too much!