Bombay Potatoes

Method

1. 1

   Prepare Potatoes:

   • ✦Peel 750 g baking potatoes
   • ✦Cut into roughly 1½ cm cubes
2. 2

   Parboil:

   • ✦Place the cubed potatoes in a saucepan and cover with boiling water
   • ✦Bring back to the boil, then simmer gently for 10 minutes, or until just tender
   • ✦Drain in a sieve and leave to air-dry over the empty saucepan
3. 3

   Toast Seeds:

   • ✦Heat 2 tbsp oil or ghee in a large frying pan over a medium heat
   • ✦Add 1 tsp cumin seeds and 1 tbsp black mustard seeds
   • ✦Fry for 30–60 seconds, stirring, until fragrant and the mustard seeds begin to pop
4. 4

   Fry Potatoes:

   • ✦Turn the heat up to high and add the parboiled potatoes
   • ✦Fry for 3 minutes, stirring regularly
5. 5

   Season:

   • ✦Turn the heat down to medium and add 2 tsp ground turmeric
   • ✦Add 2 tsp garam masala
   • ✦Add 1 tsp salt, or season to taste
   • ✦Add ½ tsp chilli flakes, or adjust to taste
   • ✦Fry for 3–5 minutes, stirring regularly; add a little more oil if the pan becomes too dry
6. 6

   Finish:

   • ✦Garnish with chopped fresh coriander, if using, and serve