Bombay Curry

An easy to make, tangy curry. Vary the amount of chillies to your taste, as mine gives a mildly spicy outcome. You can substitute the oil with a mixture of oil and ghee/butter for a richer curry. Enjoy!!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  medium  boiled potatoes
• 1⁄2 cup  soya wadis (optional)
• 3  medium tomatoes
• 1  medium onion
• 2  garlic cloves
• 1  inch cinnamon stick
• 4 -5  cloves
• 4 -5  cardamom pods
• 2  dried red chilies
• 3  tablespoons  coriander seeds
• 3  tablespoons  oil
• 1  tablespoon  cream (optional)
• 1⁄4 cup coriander leaves

Directions

1. Soak the soya wadis (if using) in a cup of hot water for about five minutes, squeeze dry and set aside.
2. Meanwhile, dice the the potatoes into big chunks and chop the onion and tomatoes roughly.
3. Place onion, tomatoes, garlic and all spices in a blender. Blend till smooth.
4. Heat oil in pan and add ground paste.
5. Dry the paste until oil comes out and the reddish paste turns deep red- brown in colour.
6. Add the potatoes and soya wadis (if using), reserving a couple of pieces of potato if the paste is a little watery. cover partially.
7. After the curry cooks for about five minutes, mash reserved potatoes thoroughly and add to thicken the gravy if necessary.
8. Remove from fire and garnish with a swirl of cream and the coriander leaves.