Bombay Potatoes

• portioner: SERVES 4-6

Ingredienser

INGREDIENTS

450 g/ 1 lo new potatoes sall, to taste

1 tsp turmeric

4 tosp vegetable oil

2 dried red chillies

6-8 curry leaves

2 onions, finely chopped

2 fresh green chillies, finely chopped

50g fresh coriander (cilantro), coarsely chopped

¼ tsp asafoetida

1/2 tsp each, cumin, mustard, onion, fennel and nigella seeds lemon juice, lo taste

Vejledning

I Scrub the potatoes under cold running water and cut them into small pieces. Boil the potatoes in water with a little salt and ½ tsp of the turmeric for 10-15 minutes, or until tender. Drain the potatoes well then mash. Put aside.

2 A Heat the oil in a frying pan (skillet) and fry the dried chillies and curry leaves until the chillies are nearly burnt. Add the onions, green chillies, fresh coriander (cilantro), remaining turmeric and spice seeds and cook until the onions are soft.

3 A Fold in the potatoes and add a few drops of water. Cook over a low heat for about 10 minutes, stirring well to ensure the spices are evenly mixed. Add lemon juice to taste, and serve.