A hot and spicy recipe mix with ground coriander, cumin and chillies for delicious Bombay potatoes.
Par-boil potatoes in water for 10 minutes. Drain and set aside.
Meanwhile, heat oil and brown onion for 3-4 minutes. Add sachet contents and cook gently for 1 minute, stirring.
Add potatoes, water and tomatoes, stir thoroughly. Cover and simmer for a further 10 minutes or until potatoes are cooked.
Serve with naan bread and mango chutney.