Bombay Potatoes

Bombay Potatoes Ingredients

500g potatoes (diced/sliced)1 ½ tbsp sunflower oil½ tsp black mustard seeds¼ tsp fenugreek seedsPinch of asafoetida1 green chilli – split4-5 curry leaves1 tsp ginger minced1 tsp minced green or red chilli½ tsp minced garlic⅛ tsp turmeric powder¼ tsp cumin powder¼ tsp coriander powderSalt (to taste)

Steps

1 Add the oil to a heated pan2 Once the oil is hot, add the mustard seeds, fenugreek seeds, asafoetida, split green chilli and curry leaves – allow the seeds to crackle and pop3 Add the potatoes* & stir, covering them in the ingredients above4 Add the minced chilli, ginger, garlic & salt – mix together5 Cover and cook for 5 minutes on a low – medium heat6 Open the lid – add the turmeric, cumin & coriander powders Combine all the ingredients together7 Cover and cook for a further 20 -25 minutes over a low – medium heat stirring occasionally Sprinkle some water & cover – the steam will help cook the potsGarnish with freshly chopped coriander, a drizzle of lemon & enjoy!*speed up the process by parboiling the pots beforehand