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
Half
Family
Half
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
Cucumber
Couple
1/2
Family
1
Coriander*
Couple
Half/Third
Family
Half/Third
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.

* Ginger and coriander are shared ingredients. Use half the ginger for this dish. If you’re on the 3-Night plan, use half the coriander for this dish. If you’re on the 4-or 5-Night Plan, use just under one third of the coriander 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

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. Combine with the coconut yoghurt. Press the grated cucumber to remove some liquid, add the cucumber to the yoghurt.

 

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 raita.



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