Tuesday, 26 April 2016

Bombay Potatoes- a quick and easy recipe.

I love Indian food and although I enjoy the offerings of my local takeaway occasionally like to cook my own Asian -inspired food. My menu almost always includes a dish based on Bombay Potato.

Indian bread, rice and potatoes
You see the thing is I am not very good with spicy stuff so I usually cook one mild curry, one spicier for my heat-loving husband and friends, rice, naan and one or two vegetable side dishes which have little or no heat but lots of taste.

This week I made chicken Korma (my fave), a pheasant Balti (which worked really well) and my potato dish.

I'd love to tell you the ingredients for the Korma and Balti I  made at the weekend but although I sometimes do cook them from scratch, on Saturday I cheated and used ready prepared base sauces.

The potatoes however were made from scratch so here's the recipe for those:

Ingredients:

350g potatoes peeled and chopped into chunks
4 tbsp oil and 1 tsp butter
1/4 tsp mustard seeds, wholegrain mustard or mustard powder
2 pinches chilli flakes/powder
1/4 tsp turmeric
pinch salt

Method:

Parboil the potatoes until soft but not so much that they become crumbly.

Heat the oil and butter in a pan on medium heat. Add mustard, chilli and turmeric and a pinch of salt and cook for 1 minute.

Add potatoes and fry, turning occasionally, for about 5 -10 minutes or until potatoes are yellow, covered in seeds and have slightly crispy edges.

Using a slotted spoon lift potatoes out of any remaining oil and serve immediately.

(You can prepare and fry and leave to cool and refry just before dinner if that makes life easier.)

Indian potato recipeThey make a nice alternative or addition to rice or naan and I enjoy them wrapped in a chapati or roti as a snack!

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