Ingredients
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400g Roast Potatoes
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2 tablespoon Vegetable Oil
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1 teaspoon Yellow Mustard Seeds
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1/2 teaspoon Black Mustard Seeds
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1 medium sliced Brown/White Onion
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1 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/2 teaspoon Salt
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1/2 teaspoon Sugar
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2 large cloves Grated Garlic
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1/2 teaspoon Fennel (seeds)
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1 teaspoon Mix Powder / Curry Powder
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1/2 teaspoon Coriander Powder
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1.5 teaspoon Cumin Seeds
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1 teaspoon Turmeric Powder
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1 tablespoon Tomato Pastediluted with 1 tablespoon of water
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1/2 cup Fresh/Chopped Coriander
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250ml Water or Curry Base
Directions
Leftover Roast Dinner Bombay Potatoes, an Indian dry dish prepared using leftover roast potatoes fried with various spices
Steps
|
1
Done
|
cut the leftover roast potatoes into large chunks. Heat the oil on low-medium and fry the mustard seeds until they start to pop. As soon as they do add the onion and cook for around 5 minutes to soften stirring occasionally so they don't burn. |
|
2
Done
|
add the fenugreek leaves, salt, sugar, garlic, fennel seeds, madras powder, coriander powder, cumin seeds, turmeric powder and tomato paste and cook for 1 minute stirring frequently. If it gets too dry add a little water to keep it from burning. |
|
3
Done
|
turn the heat up to high, add the heated up water or curry base and allow to reduce a little before adding in the potatoes and chopped coriander and stirring through carefully |
|
4
Done
|
allow to simmer on high until the dish reaches your desired consistency |
