Ingredients

Sunflower oil and ghee 1 tsp

each

1/4 tsp

Organic Brown Mustard seeds

1/2 tsp

Organic Cumin seeds

Curry leaves 8-10

New potatoes 300 gm

Shallots (finely chopped) 2 medium

Green chilli (finely chopped) 1-2

Fresh Ginger (finely chopped) 1 inch

1/4 tsp

Steenbergs organic Turmeric powder

traditional Salt to taste

Lemon juice 1/2 lemon (to taste)

Coriander leaves A few (chopped finely)

This recipe comes from Sharmini Thomas. Originally from Kerala, Southern India, but now based in York, Sharmini runs her own cookery courses - Sharmini's Inspirational India Cusine, is a cookery tutor for the City of York, and a presenter and judge for York Food & Drink Festival. We’re delighted to be partnering with her on some new recipes to highlight the Steenbergs Indian spices and blends. For more information on Sharmini please go to our feature on the blog.

Bombay Potatoes is a very popular side dish in UK and is an excellent accompaniment to any Indian dish.

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 2

Method

Place potatoes in a saucepan and cover with cold water and ½ tsp. salt. Parboil till ¾ done. Drain.
When cool, peel the potatoes and cut them into ½. Keep aside.
Heat oil and ghee in a dry frying pan. When hot add seasoning, i.e. mustard seeds, cumin seeds and curry leaves. Cover pan with lid for 3 - 4 seconds to prevent spluttering of spices
When the lovely aroma of the spices appear, add finely chopped shallots, ginger and green chilli/chillies.
Stir until shallots turns translucent.
Next, add turmeric powder and salt to taste.
Stir fry for a minute. Then add potatoes and stir gently till well coated with spices.
Cover and cook for a further 5-7 minutes on a low to medium heat, stirring gently from time to time, taking care not to break the potatoes. This helps the potatoes to absorb the flavours.
Add lemon juice to taste
Garnish with coriander leaves and serve hot.

Essentials: saucepan, airtight container, knife, and apron