Recipe - Bombay Potatoes

675 g Redskinned potatoes; peeled
4 tablespoon Sunflower oil
One half teaspoon Black mustard seeds
4 Pinches chilli powder or 4
dried red
; chillies
One half teaspoon Ground turmeric
Salt; to taste

1 Cover and cook the potatoes in boiling salted water for 15 minutes
until almost tender.

2 You could also microwave the potatoes on high for four minutes).
Drain the potatoes and set aside until cool enough to handle. Chop
into halves and quarters so they are all the same size.

3 Heat the oil in a pan. Check it is hot enough by sprinkling over
some mustard seeds. If they pop, the oil is ready so add the rest of
the mustard seeds. Add the chilli powder or dried red chillies to the
pan with the ground turmeric and a good pinch of salt.

4 Fry for a minute, stirring all the time, until well combined and
aromatic. Tip the potatoes into the pan and fry for about 4 minutes
until the potatoes are smothered in seeds and have crispy edges.

5 They should look quite yellow in colour. Reduce the heat, cover the
pan and cook for another five minutes until the potatoes are
completely tender. Serve at once as an accompaniment to a chicken or
a meat curry.

Converted by MC_Buster.

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.