Name: Bombay Potatoes
Yield: Serves 4
Cuisine: Indian
Ingredients: small handful roughly chopped fresh coriander (cilantro), to garnish; ¼ tsp chilli powder; 500 g (1 lb 2 oz) potatoes, peeled and cut into bite-size pieces if large; 100 ml (3½ fl oz/scant ½ cup) water; ½ tsp ground turmeric; ¼ tsp ground coriander; ½ tsp salt; ½ tsp brown mustard seeds and ¼ tsp yellow mustard seeds (or use ¾ tsp of one or the other); 3 tbsp olive oil; ¼ tsp ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

This is delicious as a side dish to serve with other spicy dishes. If there’s any left over, it makes a good snack, reheated, perhaps with a little mango chutney.

Ingredients

3 tbsp olive oil
½ tsp brown mustard seeds and ¼ tsp

Method

Heat the oil in a medium saucepan with a lid over a medium heat, add the mustard seeds and fry until they start to pop and jump around, then stir in the remaining spices. Add the potatoes, stir for a moment to coat with the oil and spices, then add the salt and water. Bring to the boil, cover and cook for 15 minutes or until all the water has evaporated and the potatoes are beginning to fry in

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Bombay Potatoes

Ingredients

Method

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