Ingredients
- 1 kg red ruby potatoes, cut in 2cm cubes
- 2 tsp Turmeric divided
- Water for boiling
- 1 1/3 Tbsp vegetable/sunflower oil
- 1 1/2 green chillis, finely sliced
- 3 cloves of garlic, finely chopped
- 2 medium white onions, chopped
- 2tsp garam masala
- 2tsp black mustard seeds
- 2tsp ground coriander
- 2tsp fennel seeds
- 3Tbsp lemon juice
- Salt and pepper to taste
- Handful of fresh coriander, roughly chopped
- Fresh or tinned tomatoes (optional)
Bombay Potatoes
Method
- Boil the potatoes in the water with half the turmeric until you can break one easily with a fork
- Drain well
- Add the oil to the wok, and get the wok really hot
- When really hot and chili and cook for 30 seconds until brown
- Add the garlic, the onions, garam masala, ground coriander, fennel seeds, the rest of the turmeric and black mustard seeds, and cook until the onions go slightly tender
- Now add the potatoes and cook for a further 7 minutes on a medium low heat
- If using tomato, add it at this point
- Add lemon juice, fresh coriander and salt and pepper to taste, and serve with rice or naan
- Top with leftover fresh coriander
Comments
Thanks to Ettrick Gardens for providing the potatoes used in the demonstration at the Otago Farmers Market.
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