Tomato and Potato Bhaji
Serves: 4
Cost Cutting Eco Friendly Freezes Well Gluten Free
Turn your next curry into a banquet with this easy-to-make side.
Ingredients:
450g potatoes3 ripe tomatoes
1 tbsp vegetable oil
plus a knob of butter
1 tsp cumin seeds
1 tsp black mustard seeds
1/2 tsp ground turmeric
salt, to taste
lemon juice and a little sugar (optional)
method:
- Preheat the oven to 200C/400F/Gas 6. Chop the tomatoes into quarters. Peel the potatoes and, if they are large, cut into equal size chunks (not too small) and par boil. Drain but keep the potato water.
- Place an ovenproof dish on the hob; add the oil and butter and heat until smoking hot. Add the cumin seeds and mustard seeds until they pop – be careful, they can spit. Then add the chunked potatoes and quartered tomatoes along with the turmeric and a little of the potato water.
- Stir to coat the ingredients well and add salt to taste. Place the dish into the oven for 10-15 minutes. Check and, if necessary, add more of the potato water. Be careful to not add too much water, but do not let it dry out either.
- Leave in oven for a further 5-10 minutes. Taste and add lemon juice and sugar to your liking.
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