Bombay Potatoes

1. Heat up the oil in a large saucepan and fry the chopped onions until brown and caramelised.
2. Stir in Shemin’s Indian Curry Paste and then the chopped tomatoes and the tomato paste.
3. Simmer for 10-15 minutes adding water if the sauce gets too dry.
4. Add approximately 3⁄4 cup of water.
5. Add the potatoes.
6. Cook in sauce until the potatoes are tender but still firm.
7. Season to taste and add the lemon or lime juice.
8. Garnish with fresh coriander leaves.

Tips: In step 6 you can slightly crush the potatoes as they cook to help develop the flavour. This recipe also tastes great with Shemin’s Seafood Spice Paste and a sprinkle of garam masala. You can also add 1/2 tsp mustard seeds and a few curry leaves in step one, once the oil is hot for extra flavour.