Bombay Potatoes

This was a very straightforward and I was in a hurry. All I had was some chillies I had grown and frozen. The result was the hottest Bombay Potatoes I have made.

The Ingredients

• 1lb new potatoes
• Olive oil
• 1 teaspoon mustard seeds
• 1 teaspoon ground turmeric
• 3 red chillies , sliced
• 1 large onion , sliced

The Recipe

1. Parboil the potatoes until they are about half done.
2. Chop the potatoes into chunks of even size
3. Heat the oil in a pan and fry the onion, mustard seeds , turmeric and chillies for a few minutes until the onions and chillies are starting to go brown.
4. Add the potatoes and fry until the edges start to go brown

Thoughts and Observations

Okay, it was yummy and everyone dared to try some…but boy oh boy was it spicy. I blame two things;

I used 3 chillies when 1 would have been fine

I stupidly used the hottest chilles that I had grown during the summer (ones that had to try hard)

The clue we had that these were going to be hot was when I started frying the onion and spices; everyone started choking, eyes watering etc. Still, it’s through experience that we learn.

I had known these chillies were super hot and spicy because we’d used some during the summer when making Mango and Chilli Chutney , and chilli-beef burgers, but I didn’t really think it through.

Everyone enjoyed these and wished they weren’t so hot. My recommendation would be to use “the right amount of chilli for you”.