Bombay Potato Tray Bake
Servings 4 people
Ingredients
- 500 g baby potatoes
- 1 onion sliced
- 3 cloves garlic peeled and finely chopped
- 6 tomatoes ripe
- 2.5 cm fresh ginger peeled and finely chopped
- 2 green chillies
- 400 g chickpeas 1 tin
Spice Mix
- 1 tsp mustard seeds
- 2 tsp ground coriander
- 1 tsp turmeric
- 2 tsp ground cumin
- 2 tsp garam masala
Herb Yoghurt
- 20 g coriander fresh
- 20 g mint fresh
- 20 ml white wine vinegar
- 50 g Greek yoghurt
Instructions
- Heat to oven to 200C (180C fan)/390F/gas 6. Put the spuds in an oven tray with the onion and garlic, slosh in the oil, season generously and toss to coat. Roast for 10 minutes.
- While the potatoes are roasting, blend the tomatoes, ginger and chilli. When the 10 minutes is up, pour this over the potatoes, add the chickpeas and stir to coat. Turn down the oven to 180C (160C fan)/350F/gas 4, and roast for five minutes. Blend the spices, add to the main dish, and roast for about an hour more, until soft.
- Meanwhile, put the coriander, mint, sugar and vinegar in a blender, blitz to a paste, then fold in the yoghurt.
- Remove the potatoes from the oven and serve straight from the tray topped with dollops of the herby yoghurt.