British Asian & UK Halal
Bombay Potatoes
A British curry-house dish of potatoes, seasoned with mustard seeds and chilli and simmered on the stove.
30 min · Serves 2 · Easy
2
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 15 min · 30 min total
- easy
- 1
Boil the potatoes, drain and leave to cool. Heat the oil in a wok over a medium flame. When hot, add the mustard seeds. When the seeds begin to pop, add the Cayenne pepper (or chili powder), turmeric and salt. Stir around for 1 minute then add the potatoes and stir fry for 5 minutes at which time they should be brown/yellow and coated in seeds.
- 2
Reduce the heat to low, cover the wok and allow to cook for a further 5 minutes. Serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
