Potatoes (Bombay)

21 Nov

This classic dry fried potato dish is one of my favourites and I’ve tried to make it the way an Indian restaurant might serve it up. It makes a great side for other Indian dishes or simply served on its own with Indian bread and some chutneys. I like it for breakfast too.

Serves 2

  • 3 potatoes (par-boiled, cooled and cubed)
  • 1 small onion, peeled and minced (optional)
  • 1 tsp mustard seed
  • 1 tsp cumin
  • 1/2 tsp nigella
  • 3-4 dried curry leaves, crumbled
  • 3 dry bird chillis
  • /2 tsp turmeric
  • pinch salt

In a large pan or wok heat a little oil and when it is hot throw in the mustard seed, as soon as it pops throw in the cumin, garlic, nigella, chillis and curry leaves. As soon as the garlic aroma rises throw in the onions and stir and fry quickly for 1 minute. Add the potatoes, salt and turmeric and stir well to coat. Stir and fry until the potatoes are completely cooked, sprinkling with water if necessary, as you go to prevent burning.

This always seems to come out best if the potatoes are partially cooked par-boiled, that is to say undercooked so they are still firm and completely cooled before using, even a couple of days old. I don’t always add an onion and it works both ways.

posted http://www.masdudiable.com  21/11/2008


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