Bombay Potatoes

This feels like the longest recipe so far. It's a super spicy mix from our previous Mashed Bombay Potatoes with a pot load of extra spices to give it that extra flavour.

The Ingredients

• 1lb whole new potatoes
• 1 teaspoon ground turmeric
• 3 tablespoons vegetable oil
• 2 whole dried chilies
• 8 fresh curry leaves
• 2 onions, finely chopped
• 2 finely chopped green chilies
• 2 ounces fresh chopped coriander
• ¼ teaspoon asafetida powder
• 2 teaspoons of lemon juice
• ½ teaspoon cumin
• ½ teaspoon mustard seeds
• ½ teaspoon fennel seeds
• ½ teaspoon nigella seeds

The Recipe

1. Boil the potatoes in water with a pinch of salt and ½ teaspoon of turmeric.
2. Drain the potatoes and mash them quite roughly.
3. Fry the curry leaves and red chillies in the oil until the chillies have gone dark.
4. Add the onions, green chillies , coriander , remaining turmeric , asafoetida powder , cumin, mustard seeds , fennel seeds and nigella seeds. Cook until the onions are translucent.
5. Gently add the potatoes until the ingredients are well combined.
6. Continue to cook over a low heat for a further 10 minutes
7. Add the lemon juice and serve immediately.