Bombay Potatoes

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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.

Ingredients

  • 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

Method

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.

Serve Hotf

Be sure to keep me posted if you try this recipe. Just leave a comment below, or post on Twitter: @tesstheyeschef, Facebook: The ‘YES’ Chef and Instagram: TheYesChef

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