Indian Cuisine – Bombay Potatoes Recipe

Elvis Elvis

This Bombay Potatoes recipe makes a great accompaniment to a curry and makes an alternative to rice.

Difficulty rating: Easy

Serves: 4

4 medium sized potatoes
1 sml red onion, finely sliced
2 tbsp vegetable oil
2 cloves of garlic, sliced
1 tsp cumin seeds
1 tsp black mustard seeds
½ tsp coriander seeds, pounded to a powder
¼ tsp turmeric
1 tbsp lemon juice
Salt and Pepper
100ml chicken or vegetable stock
1 “ piece of ginger, peeled and grated

Indian Cuisine   Bombay Potatoes Recipe

Cut the potatoes into bite sized chunks and par boil them in boiling water for 8 min. Drain thoroughly and set aside. Heat the oil in a pan and add the mustard and cumin seeds. When the mustard seeds start to pop, scatter in the onions and allow to soften over a medium heat. When the onions are softened add the remaining spices and the ginger, and stir in. Then carefully place the potatoes in the pan, and coat in the spicy mixture. Pour over the stock and allow to cook for about 8 min to ensure that the potatoes are cooked through and the stock has reduced. Finish off by adding the lemon juice and adding a little salt and pepper to taste.