Bombay Potatoes

Bombay Potatoes is a traditional Indian recipe for a classic accompaniment or snack of boiled potatoes finished by frying in groundnut oil flavoured with mustard seeds, hot chilli powder and turmeric that are served garnished with coriander leaves. The full recipe is presented here and I hope you enjoy this classic Indian version of: Bombay Potatoes.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Spice Recipes Herb Recipes Indian Recipes

This is one of my brother's favourites, which he loved even as a child. If you think potatoes can be boring, after trying this you will never think of the humble spud the same way again.

Ingredients:

4 tbsp groundnut oil
1/4 tsp mustard seeds
2 pinches of hot chilli powder
1/4 tsp ground turmeric
350g potatoes, boiled until tender, drained, peeled and quartered
salt to taste
finely-chopped coriander leaves, to garnish

Method:

Heat the oil in a pan over medium heat. Add a few mustard seeds and if they sizzle and pop, then the oil is hot enough. Add the remaining mustard seeds and allow them to pop. Now add the chilli and turmeric powders. Stir to combine and season to taste.

Fry the spice mixture for about 1 minute, or until aromatic. Now add the potatoes and fry for about 4 minutes, turning the potatoes frequently so that they are coated in the spices and their edges are crispy. Reduce the heat, cover the pan and cook the potatoes for about 5 minutes more, or until thoroughly heated through. Serve immediately.

This dish can be served as is, accompanied by flatbreads and a yoghurt and mint dip. It also makes a spectacular accompaniment to pheasant curry. I also like these with my Christmas turkey.