Bombay Potatoes
Easy, spicy Bombay Potatoes
Servings: 4
Ingredients
- 3 large potatoes cut into small cubes
- 1 onion finely chopped
- 1 tspn ginger garlic paste
- 1 sprig curry leaf
- 1/2 tspn mustard seeds
- 1&1/2 tspn ground coriander
- 1 tspn ground cumin
- 1/2 tspn turmeric
- 1-2 tspn chilli powder
- 1/2 tspn garam masala
- 1/2 cup vegetable stock
- 2 tbsp chopped coriander
- 2 tbsp vegetable oil
- salt only if required
Instructions
- Boil the potatoes until soft but not mushy. Peel them and chop into cubes. If you are using the microwave, peel them and chop into cubes. Place in a microwaveable bowl with a quarter cup of water, cover and cook on high for 5 minutes or until soft
- Heat oil on medium heat. Add mustard seeds
- Once the seeds start to splutter add the onion and curry leaf and sauté until onions are slightly brown
- Add ginger and garlic paste and sauté for another minute
- Add the ground coriander, cumin, turmeric and chilli powder (you can use 1 or 2 teaspoons, depending on how much heat you want) and fry for a minute. Add a few drops of water if required
- Add the potatoes and the vegetable stock and cook for 2 minutes or until the stock starts to thicken and potatoes are soft and tender. Season with salt only if required as the salt from the stock may be sufficient
- Add the garam masala and chopped coriander. Mix well and remove from heat
- Serve hot