Bombay Potatoes

Bombay Potatoes

Bombay in western India is now called Mumbai but this Indian restaurant perennial served predominantly in the UK can be made quite easily at home in place of jackets or chips.

Serves 4

4 tbsp sunflower or rapeseed oil

1/4 tsp brown or black mustard seeds (rai)

1/4 tsp turmeric

1/4 tsp salt

400g fluffy potatoes such as King Edward or Maris Piper, peeled, boiled and cut into 4cm pieces

1/4 tsp chilli powder or chilli flakes

Heat the pan on a medium setting and add the oil.

To check that the oil is hot enough, add a few mustard seeds. If they pop, the oil is ready. Then add the remainder of the mustard seeds.

Tip in the turmeric and salt. Mix well.

Fry the pungent mixture for about 30 seconds and then add the potatoes. Fry for about 4-5 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Add the chilli powder or chilli flakes and mix well. Cover the pan and cook on a low heat for a few minutes more if necessary.

Serve immediately with pitta breads and a crisp green salad.

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  • chilli flakes
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  • Sunflower Oil
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  • Turmeric
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