Gorgeously golden fried potatoes with cumin, mustard seed, and coriander.
- 500g potatoes, diced
- 3 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- Large pinch sea salt flakes
- Chopped coriander, to serve
- In a large pot, cover the potatoes with cold water. Season with salt, and then bring to the boil.
- Boil for 10 minutes or until the potatoes are still firm but can be pierced with a fork.
- Remove the potatoes from heat and strain. Set aside.
- In a large skillet, toast the cumin and mustard seeds over low heat for a minute or until fragrant.
- Add the ghee, coriander, turmeric, and a large pinch of sea salt flakes, and increase heat to medium high.
- Once the ghee has melted and is bubbling, add the potatoes and stir through the ghee and spices.
- Fry the potatoes in the ghee, flipping regularly, for about 15 minutes or until the potatoes are golden, and cooked through.
- Sprinkle with a little chopped coriander to serve.
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Amount Per Serving: Calories: 209Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 47mgCarbohydrates: 28gFiber: 3gSugar: 2gProtein: 4g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
Bombay Potatoes Recipe
Roast potatoes are a common occurrence in our home, but every now and then we need something a little bit more flavoursome, a little bit spicy. That’s when I make these gorgeously golden, fried Bombay potatoes. Fried in ghee with cumin and mustard seeds, coriander and a touch of turmeric, they’re crispy, spicy, and thoroughly delicious.
Bombay potatoes (also known as Bombay aloo) are one of those easy potato dishes, that don’t require much fuss or mess, and are a great alternative to roast totties, or potato mash. What’s so great about them, other than their crispy flavoursomeness, is the fact you can add or subtract spices as per your mood. And after the first time you cook this recipe, you’ll be able to spice them with a flourish – no measurements needed.
Although I use ghee for this recipe, if you don’t have ghee simple swap this for half-butter, half oil measurement instead. Or if would prefer a vegan version of the recipe, simply swap this out for any rapeseed oil, or regular olive oil.
I cook my Bombay potatoes using one of my cast iron skillets, as I find they provide optimum crispiness. Non-stick cookware doesn’t seem to provide the same fried gloriousness that cast iron does. And as we know, cast iron lasts for a very long time, so is very much worth the small investment!
We serve these spicy fried potatoes alongside anything that takes our fancy. From sausages to chicken, or even Tandoori salmon or my paneer tikka masala. It’s a great little side dish that is versatile and works with pretty much anything and everything.
Finally, I have a brand new raita recipe which I’ll be sharing shortly, inspired by my favourite takeaway shop here in Scotland. You’ll absolutely love it, I’m sure!