Ingredients
-
1" piece Ginger - Fresh - Chopped
-
3 cloves Garlic, fresh
-
2 large Tomatoes
-
1 1/2 lb PotatoesParboiled
-
2 Tbsp Canola Oil
-
8 Spring onions
-
1 fresh Red chili pepper
-
1 Sm Bunch Cilantro
-
1 Tsp Cumin seed
-
1 Tsp Mustard seed
-
1 Tsp Turmeric
-
1 Tsp Coriander - ground
-
1 Pn Garam masala
-
4 Tbsp Yogurt
Directions
These spiced potatoes make the perfect accompaniment to any curry, meat based or vegetarian.
Bookmark MeSteps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
Serve the crispy Bombay potatoes with dollops of yogurt, and the cilantro leaves sprinkled on top. |
