Bombay Potatoes are simple spiced potatoes and are one of the most popular Indian side dishes. Serve as part of any Indian meal, although they are particularly good with chicken or vegetable curries.
15 minutes to prepare and 30 minutes to cook
Spices and herbs in kit:
Turmeric, cumin seeds, mustard seeds, fennel seeds, onion seeds, whole red chillies and curry leaves. (May contain traces of mustard, celery and sesame seeds)
Spices and herbs from around the world, ground and carefully blended in Norfolk
Essential additional ingredients (Shopping List):
450 grams - Whole new potatoes
2 - Green chillies (medium)b
2 - Onion (large)
1 - Lemon (small)
50 grams- Fresh coriander leaves
4 tbsp - Olive Oil (or cooking oil)
2 tsp - Salt
Step-by-step preparation and cooking instructions:
Preparation
Step 1: Scrub the potatoes in running water and cut them to 2cm cubes
Step 2: Finely chop the onions
Step 3: Finely chop the green chillies, leaving the seeds
Step 4: Coarsely chop the fresh coriander
Step 5: Juice a small lemon
Cooking Instructions
Step 1: Boil the cubes of potatoes in water with the salt and half the Bhajiman Sachet 1 until tender, drain well and put aside.
Step 2: Heat the oil in a non-stick pan or wok, add Bhajiman Sachet 2 when the whole chillies turn black.
Step 3: Add the onions, green chillies, coriander and the remnant of Bhajiman Sachet 1 and Bhajiman Sachet 3. Cook until the onions are soft and golden brown.
Step 4: Fold in the potatoes and add a few drops of water. Cook on a low heat for 10 mins, mixing well to ensure the even distribution of the spices.
Step 5: Add extra salt if required and lemon juice to taste.
From Peter & Cheryl Lydiate of Royal Oak Farm, Ormskirk, Liverpool.
Organic