Bombay Potatoes

July 06, 2021

These potatoes are crispy on the outside, fluffy on the inside, aromatic and richly spiced with Indian flavour - a perfect winter warming side dish for your next meal.

Serves 4             Cooking Time 30 mins              Very easy             Gluten free

INGREDIENTS

1tspn of crushed ginger

3 cloves garlic, peeled

2 vine ripened tomatoes, chopped

600g cooked potatoes

vegetable oil

8 spring onions

1 fresh red chilli

1/2 bunch fresh coriander

1tsp cumin seeds

1tsp mustard seeds

1tsp ground turmeric

1tsp garam masala

4tbs greek yoghurt

METHOD

Place the ginger, garlic and tomatoes in a blender and blitz until smooth. Chop the potatoes into 5cm chunks.

Pour 2 tbs of oil into a large non-stick frying pan over a medium-high heat. Add the potatoes and cook for 10 mins. or until golden, gently squishing them with a potato masher to increase the surface area and give you more crispy bits. Keep warm on a serving plate.

Trim and roughly chop the spring onions. and deseed and finely slice the chilli (how much you use depends on how hot you like it!). Pick the coriander leaves and reserve, then finely chop the stalks.

Add the cumin and mustard seeds to the pan and cook for 1 minute, until the cumin starts to darken. Add the spring onion and coriander stalks and cook for 2 minutes, then add the blitzed ginger mixture, the rest of the spices and a pinch of salt. Saute for 4 to 5 minutes, or until fragrant. Add to the potatoes, toss to coat.

Serve the crispy Bombay potatoes with dollops of yoghurt, and the coriander leaves to garnish.

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