Bombay Potato & Zingy Watercress Yoghurt Dip

_INGREDIENTS

• 3 x medium-sized potatoes
• ½ onion
• 2 x garlic sliced
• 1/2 tablespoon grated ginger
• ½ tsp mustard seeds
• 1 tsp turmeric
• 1 tsp masala
• 1tsp coriander
• 1 tsp cumin
• 10 large cherry tomatoes

_INSTRUCTIONS

Wash and scrub the potatoes clean and leave the skins on. Cut the potatoes into cubes and bring to a boil. Reduce the heat, and simmer till tender. Drain the potatoes & set aside. (This is also an excellent recipe for using left-over boiled potatoes).

1. Heat a large frying pan with 2 tablespoons of olive to medium heat. Add the onions, ginger, and garlic. Sautee till soft, ensuring it does not brown. Reduce the heat and add the mustard seeds, cumin, turmeric coriander, and masala powder. Cook on a low heat, stirring often till fragrant. (approx. 2 min).
2. Add the cherry tomatoes and Sautee till soft. When the tomatoes become soft, crush them with the back of a spoon to release all the juices. Cook for a further 10 minutes on a low heat. Season with salt and pepper to taste.
3. Add the potatoes to the tomatoes and heat through.
   

GREEN CHUTNEY

1. Pick the leaves off the watercress.
2. Add the watercress, ginger, chilli, lemon juice, cumin, and yoghurt to a blender and blitz for 10 seconds.
3. Season with salt and pepper.‍

Serving Suggestion: Best served immediately with some dipping sauce on top, garnished with freshly sliced green chilli and watercress leaves and extra dipping sauce on the side.