Steps
- Seed and chop 6 large vine tomatoes. Blend two-thirds with 1 thumb-sized piece of grated ginger and 2 large garlic cloves until smooth.
- Cover 800g of halved new potatoes with cold water in a saucepan. Bring to a simmer over medium heat and cook for 8-10 minutes, until just tender. Drain and steam-dry.
- Meanwhile, heat 3 tablespoons of sunflower oil in a large skillet over medium heat. Fry 1 large thinly sliced onion with a pinch of salt for 15 minutes, until golden.
- Add 2 seeded thinly sliced green chilies, 1 teaspoon of black mustard seeds, 2 teaspoons of ground coriander, ½ teaspoon of turmeric, 1 teaspoon of ground cumin, and 2 teaspoons of garam masala. Fry for 2 minutes.
- Add the blended tomatoes and bring to a simmer. Gently fold in the potatoes and remaining tomatoes. Simmer over low heat until heated through, season with salt, and garnish with chopped cilantro.