Bombay Potato Cheese Shotz

Bombay Potato Cheese Shotz


13 McCain Potato Cheese shotz

1 thumb-sized piece ginger grated

2 large garlic cloves

6 large tomatoes halved, deseeded and chopped

3 tbsp vegetable oil

1 large onion thinly sliced

2 green chillies halved, deseeded and thinly sliced

1 tsp mustard seeds

2 tsp ground coriander

½ tsp turmeric

1 tsp ground cumin

2 tsp garam masala

Small bunch coriander, chopped


Prep Time: 15 min
Total Time: 30 min
Serving Size: 4

  1. Put the ginger, garlic and tomatoes into a food processor and blitz until smooth. Set aside.
  2. Cook the potato cheese shotz according to package instructions and set aside.
  3. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat.
  4. Add the onions and fry for 10 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins.
  5. Add in the tomato mixture and bring to a gentle simmer for 15 minutes then carefully stir in the potatoes cheese shotz and serve hot.
  6. Season to taste. Gently simmer the Bombay potatoes cheese shots for a few mins until everything is warmed through, then serve topped with the coriander.