| Bombay Potatoes |
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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
| Metric | Imperial |
| 400g potatoes | 14oz potatoes |
| 4 tablespoons olive oil | |
| ½ teaspoon mustard seeds | |
| ¼ 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
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Cut the potatoes into quarters and lightly boil for 18 to 20 minutes until cooked but still firm. Grate the ginger. |
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Special Cooking Equipment
Frying pan with a lid (in case the mustard seeds pop out!)
CLICK ANY PICTURE BELOW TO ENLARGE IT
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When the potatoes have cooked, cut them up into large bite-sized chunks. |
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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. |
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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. |
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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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