Serves: 4-6, Calories: 235, Time: 1 hr

Ingredients:

• 1 kg potatoes, peeled, chunked.  810
• 2 tsp ginger purée.  10
• 3 tsp garlic purée.  51
• 500g passata.  142
• 6 jubilee tomatoes, deseeded, chopped.  76
• 2 tbsp veg oil.  248
• 1 large onion, thinly sliced.  75
• 1 tsp mild chilli powder
• 1.½ tsp black mustard seeds
• 2 tsp ground coriander
• ¾ tsp turmeric
• ½ tsp ground cumin
• 3 tsp or garam masala
• ½-1 tsp paprika
• 2 tsp dried leaf coriander
• ½ tbsp lemon juice + 1 tsp sugar, OR, 1 tbsp mango chutney

Method:

1. In large saucepan; Parboil potatoes until tender. 10 mins. Drain. Set aside.
2. In sauté pan; Fry onion in oil for 15 mins until golden.
3. Add chilli powder, mustard seeds, ground coriander, turmeric, cumin, garam masala and paprika. Stir. Fry, 2 mins.
4. Add passata, leaf coriander, ginger, garlic, and mango/lemon and sugar. Simmer.
5. Stir in potatoes and jubilees. Season. Simmer, covered, 25 mins.
6. Serve with Chicken Jalfrezi, Chicken Tikka Masala, Baked Onion Bhajis or Gobi Aloo.

Calories = 1412

• 1412 / 6 = 235

Tip: Use x3 large tins potatoes, drained (636 cals). Add at step 5. Reduces overall cals by 174. Now 193 cals per portion.

Modified from Bombay Potatoes