Bombay Potatoes are a tasty accompaniment to a curry and very easy to make. Best enjoyed fresh, they don’t reheat very well.
400g potatoes (peeled)
4 tablespoons sunflower oil
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric powder
1/4 teaspoon chilli powder
3cm fresh ginger, grated or chopped very fine
Salt and pepper to taste
1. Cut the potatoes into quarters and lightly boil for 18 to 20 minutes until cooked but still firm.
2. Drain and cut into large bite-sized chunks.
3. Heat the oil in a frying pan to a medium heat and throw a couple of the mustard seeds into the oil – if it is hot enough they will pop. Have a pan lid to the ready in case they start popping out and throw in the remaining mustard seeds.
4. Add the chilli powder, turmeric and ginger and fry stirring constantly for 1 minute.
5. Gently add the potatoes being careful not to break them. Let them cook for two minutes without turning.
6. Turn the potatoes and cook for another two minutes and spoon the oil over the potatoes while they are cooking so that they are thoroughly covered.
7. Repeat until golden brown then remove from the oil and allow to drain on a power towel.