Bombay Curry

• 3 medium boiled potatoes
• 12 cup soya wadis (optional)
• 3 medium tomatoes
• 1 medium onion
• 2 garlic cloves
• 1 inch cinnamon stick
• 4 -5 cloves
• 4 -5 cardamom pods
• 2 dried red chilies
• 3 tablespoons coriander seeds
• 3 tablespoons oil
• 1 tablespoon cream (optional)
• 14 cup coriander leaves

1. Soak the soya wadis (if using) in a cup of hot water for about five minutes, squeeze dry and set aside.
2. Meanwhile, dice the the potatoes into big chunks and chop the onion and tomatoes roughly.
3. Place onion, tomatoes, garlic and all spices in a blender.
4. Blend till smooth.
5. Heat oil in pan and add ground paste.
6. Dry the paste until oil comes out and the reddish paste turns deep red- brown in colour.
7. Add the potatoes and soya wadis (if using), reserving a couple of pieces of potato if the paste is a little watery.
8. cover partially.
9. After the curry cooks for about five minutes, mash reserved potatoes thoroughly and add to thicken the gravy if necessary.
10. Remove from fire and garnish with a swirl of cream and the coriander leaves.

potatoes, soya wadis, tomatoes, onion, garlic, cinnamon, cloves, cardamom pods, red chilies, coriander seeds, oil, cream, coriander leaves

Taken from www.food.com/recipe/bombay-curry-226125 (may not work)