Bombay Potato & Zingy Watercress Yogurt Dip
This Bombay Potato recipe is a comforting, crowd pleasing dish and would be a great accompaniment to other veggie dishes. This particular recipe has a bit of a twist, using fiery watercress in the yogurt dip and sweet tomatoes in the potatoes.
2 x garlic sliced
1/2 tablespoon grated ginger
½ tsp mustard seeds
1 tsp turmeric
1 tsp masala
1 tsp cumin
¼ teaspoon turmeric
10 large cherry tomatoes
1 Handful watercress
¼ Green chili seeds removed.
½ tablespoon lemon juice
4 tablespoons yogurt
¼ tsp cumin
Green Chili & watercress leaves
Wash and scrub the potatoes clean leave the skins on. Cut the potatoes into cubes and bring to the boil reduce the heat, simmer till tender. Drain the potatoes & set aside. (This is also a great recipe to use up any left-over boiled potatoes).
Heat a large frying pan with 2 tablespoons of olive to medium heat. Add the onions, ginger, and garlic. Sautee till soft ensuring not to brown. Reduce the heat and add the mustard seeds cumin, turmeric coriander, and masala powder. Cook on a low heat stirring often till fragrant. (approx. 2 min).
Add the cherry tomatoes and Sautee till soft. When the tomatoes start to become soft crush them with the back of a spoon to release all of the juices. Cook for a further 10 minutes on a low heat. Season with salt and pepper to taste.
Add the potatoes into the tomatoes and heat through.
Pick the leaves off the watercress.
Add the watercress, ginger, chilli, lemon juice cumin, yogurt to a blender and blitz for 10 seconds.
Season with salt and pepper.
Best served immediately with some of the dipping sauce on top, garnish with freshly sliced green chilli and watercress leaves and extra dipping sauce on the side.