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To make the turkey curry, place a saucepan over a medium-low heat and sweat the onions, garlic, ginger and chilli together until soft, then add the aromatics.
Add the stock and reduce by half before adding the tomatoes and doing the same. This will take 6–8 minutes.
Stir in the turkey and heat through gently for about 10 minutes before adding the spinach, yoghurt and mango chutney. Serve with the fresh coriander.
To make the Bombay potatoes, heat some oil in a frying pan then add the potatoes and sauté until crisp all over. Add the butter and aromatics. Coat the potatoes well before adding the chopped tomato. Cook for a few minutes, then season with salt and pepper and serve.
To make the pakoras, mix the vegetables together in a bowl with the onion, garlic, ginger, chilli and ajwain seeds. Massage in the salt. Leave for 10 minutes to soften.
Add the cornflour, gram flour and mint and add just enough water to bind the batter.
Heat the oil in a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Lift small amounts out with your fingers and flatten a bit and then deep fry for a few minutes until golden. This will take 2–3 minutes, depending in the size.
Serve all three dishes in large bowls and take to the table family service style.