Bombay Potatoes

We needed some Bombay Potatoes but were pushed for both time and ingredients. We had a wondeful Turkey Curry simmering away, and some naan bread in the oven, so it had to be quick.

I used my experience and made up a nice recipe. Sorry, no pictures because it was so rushed (and the kitchen was messy) but maybe next time.

The Ingredients

• 1lb Potatoes
• 1 teaspoon Turmeric
• 1 teaspoon Mustard Seeds
• 3 small red chillies
• 1 large clove of garlic
• 2 small onions
• Vegetable oil for frying

The Recipe

1. Peel and cut the potatoes into 1cm cubes. Boil or microwave them until just tender.
2. Halve the onions and thinly slice. Thinly slice the garlic. Remove the seeds from the chillies and thinly slice.
3. Fry the onions, garlic, chillies, mustard seeds, and turmeric until the onions are soft and translucent.
4. Add the potatoes and continue to cook on a medium heat until the potatoes start to crisp at the edges a little.

That's it. A simple recipe that is fast and really quite tasty.

Thoughts and Observations

Miranda said I put too much chilli in so you ought to adjust it to taste.