Description
A simple, one pan Bombay Potato dish adapted from Nadiya Hussain’s book Nadiya’s Family Favourites (ad) perfect for stuffing into soft flour tacos along with a dollop of yogurt for a totally vegan/ veggie one pan family supper.
Ingredients
Scale
- large glug light oil
- 1 red onion
- 1 large garlic clove
- 1 tsp sea salt
- 1 tsp tomato puree
- 1 tsp cumin seeds
- 1/4 tsp ground turmeric
- large handful cherry tomatoes
- 500g (18 oz) potatoes
- 150ml (5 fl oz) water
- 75g (3 oz) frozen petit pois
- 2 tsp tamarind paste
- fresh coriander, to serve
- lettuce, to serve
- yogurt or raita, to serve
- 6–8 soft flour taco wraps, to serve
Instructions
- Heat the oil in a large casserole dish with a lid over a medium high heat. Peel and roughly chop the onion into chunks and add to the pan, frying for 3-4 minutes or so until it is only just starting to soften.
- Peel and crush the garlic clove and add it to the pan along with the salt. Fry for a further 2-3 minutes until the garlic is just starting to soften and become fragrant. Add the tomato puree, cumin seeds and turmeric, and fry for a further minute.
- Gently make a hole in each tomato with the tip of your knife (to prevent any tomato explosions!) and add them to the pan, cooking until they just start to soften.
- Meanwhile, peel and cut the potatoes into bite sized, but still generous chunks.
- Add the potatoes to the pan and stir until they’re well coated in the turmeric tomato mixture. Stir in the potatoes and clap on the lid, turning the heat down to medium low. Allow the potatoes to steam for 25 minutes.
- Remove the lid and check the potatoes for doneness. Depending on the type of potato I’m using (I just buy those really cheap sacks from Ocado so I get different varieties every time!) sometimes all the water will be absorbed and there is a nice thick sauce coating the potatoes. If, however, the mixture is still too loose for your liking, leave the potatoes to simmer uncovered for 5-10 minutes until you have achieved the preferred consistency.
- Stir in the peas and cook gently, stirring occasionally until they have just defrosted and heated through. Stir in the tamarind paste and serve on the table, still in their pan alongside the salad leaves, yogurt and wraps, scattered with chopped coriander for everyone to help themselves.