Peel the ginger and garlic, chop the tomatoes and blitz in a food processor or mini-blender Chop the potatoes into large bite sized pieces.
Pour 2 tablespoons of canola oil into a large non-stick skillet over a medium–high heat. Add the parboiled potatoes and cook for 10 minutes, or until golden. To help get a little crisp on the outside, use a masher to push down a little on the potatoes.
Trim and roughly chop the spring onions. Deseed and finely slice the red chilli pepper. Separate the Cilantro leaves from the stalks, reserving the leaves for later. Chop the stalks.
Add the cumin and mustard seeds to the skillet and cook for 1 minute, until the cumin starts to darken. Add the spring onion, chili and coriander stalks and cook for 2 minutes, then add the ginger mixture that was blitzed in the mini-blender, the rest of the spices and a pinch of seasoning. Sauté for 4 to 5 minutes, or until fragrant.
Serve the crispy Bombay potatoes with dollops of yogurt, and the cilantro leaves sprinkled on top.
