These spiced potatoes make the perfect accompaniment to any curry, meat based or vegetarian.
Servings: 4 servings
- 1" piece Ginger - chopped
- 3 ea Garlic cloves
- 2 Tomatoes - large
- 1 1/2 lb Potatoes peeled and in bite sized pieces Parboiled
- 2 tbsp Canola oil
- 8 ea Scallions
- 1 ea Red Chili Pepper - fresh
- 1 sm bunch Cilantro - leaves and stems finely chopped
- 1 tsp Cumin seed
- 1 tsp Mustard seed
- 1 tsp Turmeric
- 1 tsp Coriander - ground
- 1 pn Garam masala
- 4 tbsp Yogurt
- Peel the ginger and garlic, chop the tomatoes and blitz in a food processor or mini-blender Chop the potatoes into large bite sized pieces.
- Pour 2 tablespoons of canola oil into a large non-stick skillet over a medium–high heat. Add the parboiled potatoes and cook for 10 minutes, or until golden. To help get a little crisp on the outside, use a masher to push down a little on the potatoes.
- Trim and roughly chop the spring onions. Deseed and finely slice the red chilli pepper. Separate the Cilantro leaves from the stalks, reserving the leaves for later. Chop the stalks.
- Add the cumin and mustard seeds to the skillet and cook for 1 minute, until the cumin starts to darken. Add the spring onion, chili and coriander stalks and cook for 2 minutes, then add the ginger mixture that was blitzed in the mini-blender, the rest of the spices and a pinch of seasoning. Sauté for 4 to 5 minutes, or until fragrant.
- Serve the crispy Bombay potatoes with dollops of yogurt, and the cilantro leaves sprinkled on top.
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