Bombay Potatoes with Mint & Coriander Yoghurt Dip:

Ingredients
* 400g Jersey Royals potatoes
* 3 tbsp oil or ghee
* 1 white onion, diced
* 3 garlic cloves, minced
* 1 tbsp grated ginger
* 2 tbsp tomato puree
* 1 fresh whole tomato, diced
* 1 tsp turmeric powder
* 0.5tsp Kashmiri chili powder
* 1 red chilli, sliced
* 1 tsp coriander powder
* ½ tsp garam masala
* 100ml water
* Salt to taste
* Coriander (to garnish)

Mint & Coriander Yoghurt Dip
* 20g fresh coriander
* 20g fresh mint leaves
* 1 lemon, juice
* 200g Greek yoghurt

Instructions

1. Slice the potatoes to the size you want, then parboil the potatoes with a sprinkle of salt until fork tender. Drain and steam dry for 3-4 minutes.
2. Add the potatoes to a baking tray and drizzle with 2 tbsp oil, shaking to coat fully. Optionally, slightly smash the potatoes with a glass. Roast in the oven at 220C for 45 minutes until crispy.
3. Meanwhile, make the sauce. Heat the remaining oil in the saucepan and add the diced onion. Sauté on low heat for 6 minutes, stirring often.
4. Add the diced garlic and ginger, followed by the chilli and spices. Stir into the onion until the spices are fragrant (2-3 minutes).
5. Add the tomato paste and fresh tomato, stirring both into the spicy onion mixture.
6. Finally, add the water to loosen the sauce.
7. When the potatoes are cooked, tip them into the pan and use a spatula to gently coat them in the Bombay sauce. Stir through your chopped coriander.
8. Make the sauce by blending the herbs, yoghurt, and lemon juice.
9. Spread the sauce over a plate, then top with the Bombay potatoes.