Bombay Potatoes Indian Spice Dish
Ingredients
- 500g new potatoes
- 1tsp salt
- 1 tsp turmeric powder
- 2 tbsp ghee (sub 1 tbsp veg oil plus 1 tbsp butter)
- 1 tsp yellow mustard seeds
- 1 tsp cumin seeds
- 2 small bay leaves
- 1/2 medium onion finely chopped
- 1 green chilli sliced
- 1 tsp ginger - finely chopped
- 2 medium cloves garlic - sliced
- 1/2 tsp turmeric powder
- 2 tsp medium curry powder
- Salt
- Handful chopped fresh coriander (optional)
Preparation
Put the potatoes in a pan with the salt and turmeric and cover with boiled water. Bring up to a simmer for 15 mins then drain and set aside to cool.
Add the ghee to a medium hot pan with the bay leaves and mustard and cumin seeds. When the mustard seeds start popping stir in the onions and a pinch of salt. Sauté the onions until the starting to turn golden brown, then stir in the sliced green chilli and ginger, sauté for a couple more minutes before adding the garlic. Sauté for two more minutes.
Add the potatoes to the pan and fry with the onion mixture for a few minutes. Add the half teaspoon of turmeric and the curry powder. Stir through and turn the heat down to medium. Sauté for 10 minutes, stirring regularly. Season to taste and stir in the fresh coriander if using.
