Mouthwatering Bombay Potato Recipe

Bombay potatoes are the perfect accompaniment for curries of all sorts. They’re fairly mild, and the starchiness of the potato can provide a welcome relief from any chilli-related burning you’re experiencing.

To prepare the perfect Bombay potato, you will need:

4 tablespoons of oil.
A quarter of a teaspoon of mustard seeds.
A quarter of a teaspoon of turmeric.
Two pinches of chilli powder.
350 grams of boiled potatoes, cut into quarters.
Salt to taste.

Heat the oil over a medium heat. Sprinkle in a few mustard seeds to check the heat of the oil. If they pop, the oil is ready and you can sprinkle in the rest.

Add the turmeric and the chilli to the seeds, and add some salt. Let this sizzle for about a minute before adding the potatoes to the mixture. Fry them until their edges are crispy and they are thoroughly coated with the seeds and spices, then cover the pan and leave on a low heat for about five more minutes.

These are an excellent accompaniment for any curry or selection of curries.