Bombay potatoes and collard greens with achar sauce, yoghurt and flatbreads

Bombay potatoes and cavolo nero with achar sauce, yoghurt and flat breads

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Ginger
Couple
All
Family
All
Garlic
Couple
4 cloves
Family
6 cloves
Agria potatoes
Couple
All
Family
All
Bombay five spice
Couple
1 packet
Family
1 packet
Turmeric^
Couple
1 teaspoon
Family
1 1/2 teaspoons
Coriander*
Couple
All/Half
Family
All/Half
Peas
Couple
1 bag
Family
1 bag
Coconut yoghurt
Couple
1 pottle
Family
1 pottle
Achar
Couple
1 pottle
Family
1 pottle
Flat breads
Couple
2
Family
4
Collard greens
Couple
1 bag
Family
1 bag

Tempering the spices by frying them first really enhances the flavour of this dish.

^denotes a staple item, not provided by Green Dinner Table.

* If you’re on the 5-Night Plan,  coriander is a shared ingredient. Use half for this dish.

Equipment

You will need two frypans and two mixing bowls for this dish.

TIPS

  • In this style of cooking, you want to cook the onion for longer than normal, so it begins to break down. The liquid it releases will also help cook the potatoes.
  • Adding salt to the potatoes early allows them to absorb the seasoning into them.

 

Instructions

1

Dice the onion.

Peel and mince the ginger and garlic.

Peel and dice the potatoes into 2 cm cubes.

 

2

In a large fry pan on medium heat, fry the Bombay five spice mix for 15 seconds in hot oil. Add the onion, a pinch of salt and cook for 4 minutes, stirring regularly until the onions are translucent. Add the ginger and garlic, and cook for another minute before adding the turmeric.

 

3

Add the potatoes and another good pinch of salt. Lower the heat a little and give a good stir, scraping anything stuck on the bottom. Cover and cook for 15 minutes. Stirring regularly.

Chop the bottom off and thinly slice the collard greens.

 

4

Add the greens and give it a good mix. If it is sticking to the bottom, add a few splashes of water, but not too much. Add the peas to the pot.

Cook covered for another 5 minutes until the potatoes are fully cooked.

 

5

Finely chop the coriander. Combine with the coconut yoghurt and add a pinch of salt.

 

6

Warm the flat breads in a fry pan with a little oil or in the microwave.

Taste one of the potatoes and add another pinch of salt, if needed.

 

7

Serve the flat breads on the side of the Bombay potatoes, topped with achar and coriander yoghurt.



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