Curries
Bombay Potatoes (Original)
Ingredients
- 750 gr. Charlotte potatoes,
- boiled then cubed
- 2 tbsp. vegetable or olive oil
- ½ tsp. whole black mustard or cumin seeds
- 2 heaped tsp. chopped garlic
- 1 tsp. finely chopped green chillies
- Pinch of turmeric (end of a teaspoon)
- ¼ tsp. salt or to taste
- Handful freshly chopped coriander
Method
1
Heat oil in a wok or large pan.
2
Add the mustard or cumin seeds and let them pop in the oil, covering with a lid as they do so.
3
As soon as they have popped add the garlic, chillies, turmeric and salt. When it starts to sizzle, gently stir in the cooked potatoes and add almost all of the chopped coriander.
4
Cook, stirring gently all the time until the potatoes are nicely coated and lightly browned.
5
Sprinkle over the remaining coriander.
6
Variations:
7
1. Add 300 gr. spinach a couple of minutes before taking off the heat, stirring it round to wilt evenly.
8
This becomes a fresh version of Saag Aloo.
9
2. Add some chopped spring onions after taking off the heat, and mix well in.
10
Serve with Madras Curry or Chicken Biryani