Bombay Potatoes Pinch Of Nom Food

SAAG ALOO | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Pre-heat your oven to 220ºC and chop the potatoes into cubes. Finely chop the onion.
• Place the potatoes in a pan with water and parboil. They should be almost cooked through but still firm.
• Drain the potatoes, add the chopped onion and sprinkle over the garam masala, onion granules, garlic granules, ginger, chilli powder, coriander, cumin and lime juice. Toss to coat. Spray with low calorie cooking spray so that all the potatoes are coated.
• Spray a baking tray or oven proof dish with low calorie cooking spray and spread the potatoes over the tray.
• Put the potatoes into the middle of the hot oven for around 20 minutes, until the tops have coloured and look crispy. Flip the potatoes over and bake for a further 15 - 20 minutes.
• Remove the potatoes from the oven and stir in the spinach while they are still hot so it wilts.
• Season with salt and pepper to taste. An optional extra is to sprinkle over some fresh coriander before serving.

BOMBAY POTATOES

Steps:

• Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
• Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
• Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.