Gluten free bombay potatoes

What haven’t I done before?
I have never made bombay potatoes.

Ingredients (serves 6 as a side):
1 x Tbsp mustard seeds
0.5 x Tsp ground cumin
1 x Tsp tumeric
1 x Tsp ground coriander
1 x Tsp garam masala
1 x Tsp hot chili powder
1 x Inch of fresh giner, peeled and grated
6 x Potatoes, peeled and diced into cubes
4 x Tomatoes, remove cores and diced into chunks
Butter
Olive oil
Fresh coriander, chopped

Method:
1. Fry all the spices in a pan with a few tablespoons of olive oil. Be really careful not to burn the spices as I did this and had to start again.
2. Add 25g butter to the pan and then the potatoes. Make sure the potatoes are completely coated with the spice mixture. Cook until the potatoes are cooked – then add the tomatoes and coriander. I suggest cooking the tomatoes for at least 5 minutes as I didn’t do this and they needed a little more time.
3. Serve with a selection of curries (please see other recipes).

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