Left Over Roast Bombay Potatoes

• Roasted potatoes
• 1 large onion, sliced
• 25g root ginger, peeled weight
• 3 garlic cloves, peeled
• 4 plum tomatoes
• Large handful of chopped coriander leaves and stalks
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp turmeric
• 1 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp garam masala
• 1 tsp chilli powder
• 1 large Green chilli

• Slice onion. Finely chop the ginger, garlic and quarter tomatoes.

• Heat the oil in a large frying pan. Add the onion and cook for about 5 minutes until softened and brown before adding finely sliced coriander stalks. Add the ginger and garlic mixture and cook for a further 2 minutes before adding the ground spices. Sauté gently for one to two minutes until aromatic.

• Add the tinned tomato, stir well and cook for three to four minutes before adding in the fresh tomato wedges. Top up with water and let it simmer covered for about 10 minutes on a loweat.

• Add in finely chopped green chilli and coriander leaves.

• Tip in the potatoes and cook for three to five minutes to absorb the flavours. Check the seasoning, stir in the chopped coriander and serve.