Bombay potatoes
½ lbs potatoes peeled and diced
1 tin tomatoes
1/2 teaspoons salt
1 teaspoon mustard seeds
½ teaspoon chili.
½ teaspoon turmeric
½. teaspoon garam masala
bunch coriander
Spray pan with frylight then add mustard seeds when cracked, add the potatoes and spices, liquidise tomatoes and add. Cook on low heat until potatoes are soft, add coriander and serve.
tikka massala
1/2 bag of quorn chicken pieces
1 large onion diced
3 garlic cloves crushed
1/2 tsp crushed cardamon seeds
1/2 tsp turmeric
1 tbsp gram massala powder
1/2 tin chopped tomatoes
150/200 ml chicken stock
4/6 tablespoons vlf fromage frais
Spray a non stick pap with frylight and add onion, garlic, quorn and all the spices and fry off on a med heat for a few mins.
Then add the chopped tomatoes and 1/2 the chicken stock leave for a few mins then stir and add some more stock depending on how thick of saucy you want it!!!.
Turn the heat off and add your fromage frais a table spoon at a time untill you have it as creamy as you like it.
Hi, do you still have this picture linked? this recipe sounds devine but would love to see a pic of it first so i know what it should look like LOL....the picture doesnt seem to be loading
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