Bombay Potatoes


Bombay Potatoes


500g new potatoes

2. tbsp oil

1 tsp. ghee

1 red chilli chopped

1 tsp. mustard seeds

1 tsp. cumin seeds

1 inch ginger grated

1 tsp. mild curry powder

1 tsp. chilli powder

Handful of chopped coriander


In a large pan, boil potatoes for about 10 minutes until just tender, drain and put aside.

Heat the ghee and oil in large frying a pan.

Grind the chilli, mustard seeds, ginger and cumin seeds with a pestle and mortar and add to the frying pan.

Add in the chilli powder and curry powder and cook for 1 minute.

Add in the potatoes and fry for a few minutes shaking the pan occasionally until all the potatoes are fully coated in the spices.

Sprinkle with salt and a handful of chopped coriander.

Products Used

KitchenCraft Mexican Granite Mortar and Pestle 

MasterClass Deluxe Ceramic Chef's Knife 

KitchenCraft Stainless Steel 14cm Extra Deep Saucepan 

MasterClass Ceramic Non-Stick Eco 30cm Fry Pan