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Bombay Potatoes
Super easy version. This is the healthy version; double or triple the oil (or use ghee) for a more authentic version. Garnish with a sprig of coriander or some very thin slices of fresh green or red chilli. Photo shows chicken tikka with gobi masala and bombay potatoes.
- Serves 4
Method
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Boil the potatoes as normal, then drain
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Heat oil in the pan and fry the mustard seeds for 1 minute, then the rest of the spices for another 30 seconds (stir well), the add the potatoes.
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Constantly turn the potatoes so they are fully coated, and begin to have crispy edges, but try not to let them disintegrate. When you serve also scrape all the remaining spices over them.
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Serve immediately or put in the oven to keep warm until ready.