Page 7 - Veggiefood Presentation
P. 7
Bombay Potatoes
Ingredients Method
500g baby new potatoes, scrubbed
1 teaspoon butter
2 tablespoons canola oil Boil the potatoes in water until almost
few sprigs curry leaves tender.
1 teaspoon cumin seeds Drain and put aside.
1 teaspoon mustard seeds
1 inch ginger, sliced finely In a wok, heat the ghee and canola oil
1 red chilli- chopped together.
1 teaspoon chilli powder Temper the curry leaves, chopped chilli,
1 teaspoon coriander powder mustard seeds and ginger and cumin
1/4 teaspoon turmeric seeds until fragrant.
Salt to season
A small bunch of coriander leaves, Add in the coriander powder, chilli
chopped powder and the dash of turmeric.
Tip in the potatoes and stir fry for few
more minutes until the potatoes are
well coated with spices.
Season with salt and throw in the
coriander leaves.
Serve warm.
