Bombay Aloo

Heat the water in a large saucepan. Add all the ingredients apart from the tomatoes and simmer covered for 45 minutes until the onions become very soft.  Add the tomatoes and cook for a further 15 minutes. Remove from heat and blend to a smooth consistency in a blender, or with a hand blender. This is now your simple curry base.  You will have more than you need but it can be frozen for use in the future, for a number of recipes.  In a large pan of boiling water, add your potatoes, and turmeric. Simmer for approx. 20 minutes or until just tender but not falling apart.  Drain and allow to cool. In a heavy-based frying pan heat 4tbsp oil over medium heat. Add your cooked potatoes and fry until they have browned slightly but are not falling apart.  Remove from pan. In the same pan, add remaining 2tbsp oil, onions, garlic and ginger. Cook gently until soft but not coloured. Add all the spices and fry for about 30 seconds until the spices begin to darken. Add tomato puree and turn up the heat to slightly caramelise the onions and tomato, approx. 3 minutes. Add 300ml of curry base and cook slowly allowing it to reduce. Add potatoes, along with chopped tomatoes and cook on low for 5min, until potatoes are heated through. Finish with a handful of coriander. Serve.