Peel the ginger and garlic, chop the tomatoes, then place in a blender and blend until smooth. Chop the potatoes into 5cm chunks.
Pour 2 tablespoons of vegetable oil into a large non-stick frying pan over a medium–high heat. Add the potatoes and cook for 10 minutes, or until golden, gently squishing them with a potato masher to increase the surface area and give you more crispy crunch.
Trim and roughly chop the spring onions, and deseed and finely slice the chilli (how much you use depends on how hot you like it!). Pick the coriander leaves and reserve, then finely chop the stalks. Add the Bombay mix,cook 2-3 minutes. Add the spring onion, chilli and coriander stalks and cook for 2 minutes, then add the blitzed ginger mixture, Serve the crispy Bombay potatoes with yogurt, and the coriander leaves
2 cm piece of ginger
3 cloves of garlic
2 ripe vine tomatoes
600 g cooked potatoes
8 spring onions
1 fresh red chilli
½ a bunch of fresh coriander
1 tablespoon Bombay mix
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