Bombay Potatoes

Bombay Potatoes

Cuisine: Indian
Prep time: 15-20 minutes
Cook time: 10-15 minutes
Chilli indicator: low-medium
Serving size: 4 (side dish)
Difficulty: easy

Ingredients

• 6-8 white potatoes, peeled

• 4 tablespoons olive oil

• 1 teaspoon black mustard seeds

• 6-7 fresh curry leaves (optional)

• Spice mix

  • 1 teaspoon red chilli powder

  • 1 teaspoon coriander powder

  • 1 teaspoon cumin powder

  • 1/2 teaspoon turmeric powder

• Fresh coriander leaves for garnish (optional)

• Salt to taste

Method

1. Bring water in a medium-sized pot up to a boil

2. Cut the potatoes into 1-2cm pieces. Place them into the boiling water and simmer for approximately 10 minutes or until cooked (check if done with a fork)

3. Drain potatoes completely in a colander and leave aside until ready to cook

4. Heat the oil in a medium-sized wok on medium heat

5. Add black mustard seeds and curry leaves

6. When the mustard seeds splutter (should take under 1 minute), add the spice mix, the potatoes, and salt to taste and mix well, so the potatoes are coated evenly with the spices

7. Reduce the heat to low and cook till the potatoes begin to crisp (5-7 minutes). Mix intermittently so that they are evenly crisped and do not burn.   

8. Garnish with coriander leaves

note: goes well with Spinach dal and jeera rice