Bombay Potatoes
Over a year ago
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Ingredients
- 500g small new potatoes skin on and boiled
- 2 Tbsp vegetable oil
- ½ tsp whole black mustard seeds
- 2 tsp Finely chopped garlic
- ½ tsp finely chopped green chilli
- ¼ tsp Ground turmeric
- 1 tsp salt
- 4 stems spring onions finely chopped
- 1 handful chopped coriander
Accompaniment
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Learn MoreDescription
Or sometimes known as Bombay Aloo. This is the original recipe for Bombay potatoes as made in Indian without the sauce component.
Method
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1
1. Heat oil in pan and add mustard seeds. Keep a lid to hand and cover pan as the seeds will pop in the hot oil.
2. Once seeds have popped add garlic, salt , green chilli and turmeric until it sizzles then immediately add potatoes and stir. cook for a few minutes until the potatoes are hot and add the coriander and spring onions, cook for approximately 1 minute and serve as a side dish.
Chef's Tips
Cooks Hint 1: You could add 300g of fresh baby spinach 2 minutes before taking off the heat, just allow the spinach to wilt and move around the pan so that the spinach wilts evenly. This will give you a fresh version of “Saag Aloo”.
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