Thursday, May 31, 2007

Bombay Potato

For 6ish

1 kg Potatoes
Groundnut Oil
Roasted Cumin Seeds, about a teaspoon
Mustard Seeds, about a teaspoon
10 Curry Leaves (fresh if you can get them)
2 Dried Red Chillies
2 Onions, sliced
3 tablespoons of Tomato Puree
Turmeric Powder, a good teaspoon
Ginger, grated, depends on your love/hate for quantity
3 Garlic cloves, grated
1 fresh Green Chillie, finely chopped
1 generous bunch of Coriander, chopped

1] Cube or slice the Potatoes and drop them into salted boiling water. Simmer for 2 minutes then drain them and let sit.

2] Heat a little of the oil and fry off the Cumin, Mustard Seeds, Curry Leaves and Red Chilli quickly (10-20 seconds).

3] Add the Onions and Tomato Puree and stir and fry for a couple of minutes until the Onions start to brown.

4] Add the Turmeric, Ginger and Garlic - stir and fry for another couple of minutes.

5] Mix in the Potatoes and Green Chilli, lower the heat, cover with a lid and cook for 5 minutes or so, checking that nothing is sticking.

6] When the Potatoes are cooked through, transfer to a warm dish and sprinkle the chopped Corinder over.

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