Recipe Bombay Potatoes

[Yorky]

A very old favourite of mine.

Ingredients

• 2 tblsp Olive oil
• ¾ tsp Black mustard seeds
• ¾ tsp Chili powder (or cayenne pepper) - I use slightly more
  
• ½ tsp Turmeric powder
  
• 400 gm Potatoes, scrubbed and cubed (25 mm)
• Salt, to taste

Method

Boil the potatoes, drain and leave to cool.

Heat the oil in a wok over a medium flame. When hot, add the mustard seeds. When the seeds begin to pop, add the Cayenne pepper (or chili powder), turmeric and salt. Stir around for 1 minute then add the potatoes and stir fry for 5 minutes at which time they should be brown/yellow and coated in seeds.

Reduce the heat to low, cover the wok and allow to cook for a further 5 minutes.

Serve hot.

 

[Morning Glory]

Great stuff. I will make this!

 

[The Late Night Gourmet]

Excellent...I have everything I need, so I can make this tonight! I can't see your image (not sure why that happens sometimes), but I will know soon enough what it looks like when I make it. Thanks for posting this!

 

[sidevalve]

Another one on the "to try" list

 

[Yorky]

....... I can't see your image (not sure why that happens sometimes).....

It's transferred from a URL again. I've copied it and re-posted it below:

 

[Elawin]

Love 'em!

 

[Yorky]

Excellent...I have everything I need, so I can make this tonight! I can't see your image (not sure why that happens sometimes), but I will know soon enough what it looks like when I make it. Thanks for posting this!

Hopefully you will post an image?

 

[The Late Night Gourmet]

It's transferred from a URL again. I've copied it and re-posted it below:

Thank you! Wow...this looks even better than I expected! I'm probably making this tonight...I decided to spend last night making @SatNavSaysStraightOn's Lemon Basil Ice Cream.

Yes, @Yorky, I will absolutely post an image.

 

[winterybella]

Doable I say.. I have to get my groove back but this looks simple enough even if I don't have any black mustard seeds.

 

[Rocklobster]

yummy.

 

[Morning Glory]

Such an easy peasy recipe - the musky mustard seeds really work. I used Jersey Royals (new potatoes). I know that you can only get one type of potatoes though in Thailand and I can't remember if they are old floury type, new waxy type or in between. But anyway - new potatoes work. I think old potatoes would as well. To be served tonight with a lentil and aubergine cheesy bake.

 

[The Late Night Gourmet]

Here's my take on your beautiful recipe. If it looks a bit different, there's a reason for that. Instead of just using potatoes, I mixed in Malanga root with the potato. And, I couldn't resist adding fenugreek leaves. These root vegetables have a kick to them. I like it.

 

[The Late Night Gourmet]

Here's some more about the Malanga root. I realized, too late, that you didn't peel the potatoes. When you see with the Malanga root looks like unpeeled, I think you'll understand why I peeled them. I just automatically peeled the potatoes next.

 

[Morning Glory]

I'd never heard of Malanga root. It looks like a yam. I think the idea of adding fenugreek is excellent - were they fresh fenugreek leaves? I find them hard to get but have obtained them in Asian shops. Dried fenugreek doesn't have the same pungency.

 

[Morning Glory]

Your recipe is certainly proving popular @Yorky!