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

Dice the onion.

Peel and mince the ginger and garlic.

Peel and dice the potatoes into 2 cm cubes.

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 3 minutes, stirring regularly until the onions are translucent. Add the ginger and garlic, and cook for another minute before adding the turmeric and another good pinch of salt (it’s important to season early so the potatoes absorb the salt).

Add the potatoes, 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.

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.

While the potatoes are cooking, make the raita.

Cut the cucumber in half, scrape out the seeds and discard. Grate the cucumber, then place in a bowl with a pinch of salt. We want to draw out some liquid before mixing with the yoghurt.

Finely chop the coriander. Remove the mint leaves from the stalk and finely chop. Combine both herbs with the coconut yoghurt. Press the grated cucumber to remove some liquid, add the cucumber to the herbs and yoghurt.

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.

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