Bombay Spice Potatoes

Indian: This uses a mixture of whole and ground spices try to find the correct ones such as mustard seeds and the Black onion seed which can be found in Indian or Asian food shops, and also in many supermarkets

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

20 mins

4 servings

4large potatoes cubed
4 tablespoonssunflower oil
1garlic clove chopped
2 teaspoonbrown mustard seeds
1 teaspoonblack onion seed
1 teaspoonground turmeric
1 teaspoonground Cummin
1 teaspoonground coriander
1 teaspoonfennel seeds
to tastesalt and black pepper

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Steps

20 mins

1

Bring a pot of salted water to the boil then add the potatoes and simmer for about 4 minutes or so until just tender. Drain well
2

Heat the oil in a large frying pan and add the garlic along with all the whole ground spices. Fry gently for 1 to 2 minutes stirring until the mustard seeds start to pop
3

At the potatoes and stir fry on a moderate heat for about 5 minutes, until heated through and well coated with a spicy oil
4

Season well and sprinkle over a good squeeze of lemon juice
5

Garnish with chopped coriander and lemon wedges and serve as an accompaniment to carry is another strong flavoured meat dishes