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Bombay Butty
Emily Davenport
2 servings
30 minutes
751
A quick and easy Bombay Butty recipe from the Quick After Work Cookbook. Try it today!
Ingredients
- Vegetable oil 1 tbsp
- Onion 1 small, peeled and chopped
- Garlic 1 clove, peeled and chopped
- Mild curry powder 2 tsp
- New potatoes 225g (8oz), scrubbed and diced
- Tomatoes 2 large ripe, chopped
- Salt and freshly ground black pepper
- Naan breads
- Paneer cheese or mozzarella pearls 75g (3oz)
- Fresh coriander a few leaves (optional)
- Mango chutney to serve (optional)
Directions
- Heat the oil in a frying pan and gently fry the onion and garlic with the curry powder for 10 minutes until softened but not browned
- Meanwhile, add the potatoes to a saucepan of boiling water and simmer for 5-8 minutes until just tender. Drain then add the potatoes to the frying pan with the tomatoes, season well, and simmer gently for 5 minutes. Keep warm
Meanwhile, preheat the grill and toast the naan breads according to the pack’s instructions. Keep warm. If using paneer, cut it into small pieces, mix into the curried potato mixture and heat through gently for 5 minutes, then pile onto the warmed naans. If using mozzarella pearls, spoon the potato mixture onto the naans and top with the cheese. Serve immediately, sprinkled with coriander leaves, if you like. Delicious accompanied with mango chutney.