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 Bombay Potatoes

Cooked and served, click picture to enlarge
Click picture to enlarge
There are many different recipes for Bombay Potatoes. We show you a simple and traditional recipe that is quick and easy to cook but also tasty.

KEY POINTS

 Preparation Time:  20 mins  Cooking Time:   10 mins
 How Difficult  Easy  Freeze?  No
 Servings

2 side  portions

INGREDIENTS

For illustration only, rely on ingredients list below

Recipe by .

Metric Imperial
400g potatoes 14oz potatoes
4 tablespoons olive oil
teaspoon mustard seeds
teaspoon turmeric powder
3cm fresh ginger 1in fresh ginger
3 good pinches of chilli powder (mild) to 4 pinches (medium)
Salt and pepper to taste

Preparation Before Cooking

Cut the potatoes into quarters and lightly boil for 18 to 20 minutes until cooked but still firm.

Grate the ginger.

Special Cooking Equipment
Frying pan with a lid (in case the mustard seeds pop out!)

CLICK ANY PICTURE BELOW TO ENLARGE IT

When the potatoes have cooked, cut them up into large bite-sized chunks.

 
Place the oil in a frying pan and heat to a medium heat. Throw a couple of the mustard seeds into the oil and if it is hot enough they will pop. If they don't pop then turn the heat up a bit more.

Have a pan lid to the ready and then throw in the remaining mustard seeds. Place the lid over the pan if they start popping out of the pan. Add the chilli powder, turmeric and ginger. Continue to fry stirring constantly for a minute.


  
Gently add the potatoes to the Bombay potato sauce careful not to break the potatoes. Let them cook for two minutes without turning.

Turn them and cook for two further minutes until they are golden brown. Whilst they are cooking, spoon the sauce over the potatoes so they they are thoroughly covered.


  
When cooked, put the Bombay Potato into a dish and serve as a tasty accompaniment to a chicken or vegetable curry.

Many vegetables can be substituted for the potatoes, Bombay cauliflower makes a tasty but unusual dish.

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