Bombay potatoes and black kale with achar sauce, yoghurt and flat breads

Dice the onion.

Peel and mince the ginger and garlic.

Wash, peel and dice the potatoes into 2 cm cubes.

In a large fry pan on medium heat, temper the Bombay five spice mix for 15 seconds in hot oil. Add the onion, a pinch of salt and cook for 3 to 5 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). Cook for another 30 seconds.

Add the potatoes, lower the heat a little and give a good stir, scraping anything stuck on the bottom. Cover and cook for 12 minutes (until the potatoes are about half cooked).

Remove any woody stalk from the kale and slice into 1 cm strips.

Once the potatoes are half cooked, add the kale and give it a good mix. If it is sticking to the bottom, add a few splashes of water, but not too much.

Cover and return to a medium-low heat for 10 to 12 minutes (or until the potatoes are fully cooked).

While the potatoes are cooking, make the raita.

Cut the cucumber in half, scrap 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 little pinch of salt, if needed.

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