Bombay potatoes is a common Indian meal served in UK restaurants. It can be prepared easily at home, with spices from your pantry.
- 500g baby new potatoes, scrubbed
- 1 tsp ghee
- 2 tbsp canola oil
- few sprigs curry leaves
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 inch ginger, sliced finely
- 1 red chilli- chopped
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1/4 tsp turmeric
- salt to season
- A small bunch of coriander leaves, chopped
- Boil the potatoes in water until almost tender.
- Drain and put aside.
- In a wok, heat the ghee and canola oil together.
- Temper the curry leaves, chopped chilli, mustard seeds, ginger and cumin seeds until fragrant.
- Add in the coriander powder, chilli powder and the dash of turmeric.
- Tip in the potatoes and stir fry for few more minutes until the potatoes are well coated with spices.
- Season with salt and throw in the coriander leaves.
- Serve warm.
* if using large potatoes, cut into cubes or wedges.