Bombay Potatoes

Ingredients

Potatoes

• 450 grams new potatoes

Oil & Seeds (Tempering)

• 4 tablespoons vegetable oil
• ½ teaspoon black mustard seeds
• ½ teaspoon onion seeds
• 2 dried red chillies
• 6 curry leaves

Aromatics & Spices

• 2 onions (finely chopped)
• 2 fresh green chillies (finely chopped)
• 1 teaspoon ground turmeric
• ¼ teaspoon asafoetida
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• ½ teaspoon kalonji seeds

Fresh & Finish

• 50 grams fresh coriander leaves (chopped)
• Lemon juice (to taste)
• Salt
• Fried fresh curry leaves (to garnish)
• Sesame seeds (to garnish)

Method

Stage 1 - Cook Potatoes

1. Chop the potatoes into small chunks.
2. Bring a pan of lightly salted water to the boil and add the potatoes with half the turmeric.
3. Cook for 15-20 minutes, or until tender.
4. Drain and set aside a few potatoes for texture; coarsely mash the rest.

Stage 2 - Temper Seeds & Aromatics

1. Heat the oil in a large heavy pan over medium-high heat.
2. Add the dried red chillies and curry leaves, frying until the chillies begin to char but before they burn.
3. Immediately add the black mustard seeds, onion seeds, and fennel seeds; stir briefly as they pop (about 30 seconds).
4. Add the kalonji seeds.

Stage 3 - Add Onions & Spices

1. Add the finely chopped onions and fresh green chillies to the spiced oil.
2. Add the remaining turmeric, asafoetida, and cumin seeds.
3. Cook the spices, stirring constantly until the onions are tender and golden (about 5 minutes).
4. Add the fresh coriander leaves.

Stage 4 - Finish & Incorporate Potatoes

1. Fold in both the mashed and whole potatoes, stirring gently.
2. Add a few drops of water to create a light sauce.
3. Cook over low heat for 10 minutes, stirring gently so that the potatoes absorb the spices without breaking up.
4. Season with salt and lemon juice to taste.
5. Transfer to a warm serving dish.