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