Bombay Potato recipe
Bombay Potatoes great hot with an Indian meal or even cold with salad. They are very simple to make, take very little preperation and make you look like an expert.
4-5 Medium Potatoes
2 Medium Tomatoes
4 tbsp Oil
½ tsp Black Mustard seeds
½ tsp Cumin Seeds
¼ tsp Chilli powder
¼ tsp Turmeric powder
salt to taste
Peel and chop the potatoes into 1/2 inch cubes, part boil until almost done, the drain.
Chop the tomatoes in to approx. 1/4 inch cubes (you know what i mean)
Add the oil to a non-stick pan and place on a medium heat, add a few of the mustard seeds and wait till they start to pop, then add the remaining mustard and cumin seeds and fry for 30 seconds, add the potatoes and gently stir, next add the chilli and turmeric powder and finally the chopped tomatoes again stir gently (we don’t want to mash the potaoes), now taste and add salt if required, simmer for 5-10 min’s to finish cooking the potatoes and then serve.
If you don’t like the tomatoes, leave them out.. it’s fun to play with your food.
You can vary the heat with different types of chilli powder