In my opinion, Bombay Potatoes are all too often overlooked. I always notice my friends tend to stick with fluffy Rice and soft Naan whenever we head out for Indian. But they are such a good accompaniment to curries and with fragrant meat dishes, that I had to share them…
I served them them other night with Lemon Yoghurt Chicken, roasted Aubergine and a handful of fresh Spinach. All the flavours, textures and colour combinations made it a winning dish for hungry, post-weekend tummies.
- 200g New Potatoes
- 1/4 tsp Cumin Seeds
- 1/4 tsp Turmeric
- a big pinch of Chilli Powder
- 2 tbs Rapeseed/ Sunflower Oil
- Salt and Pepper
Slice the New Potatoes in half and add them to a saucepan. Fill the saucepan so the Potatoes are covered with cold water and add a generous pinch of Salt.
Put the pan on the hob, on a high heat and bring the Potatoes to the boil. Reduce the heat to a simmer and cook the Potatoes for 10-15 minutes, or until tender. The smaller the Potatoes, the quicker they will cook.
Once cooked, drain them in a colander and set aside to let any excess moisture and steam evaporate, for five minutes.
Heat the Oil in a large frying pan, over a medium/ high heat. Add the Spices and cook for a couple of minutes until they are smelling toasted and fragrant, then add the cooked Potatoes. Fry the Potatoes in the sizzling Spice mixture for 5 minutes, or until the edges become crispy and take on a golden yellow colour. If need be add an extra dash of Oil whilst cooking the Potatoes.