Bombay Potatoes

This is a fantastic way to prepare baby new potatoes; the vibrant spices will give your taste buds a wake-up call.

 

 

 

 

 

Serves 2

Preparation Time: 5 minutes

Cooking Time: 20 minutes

 Wheat Free, Gluten Free, Dairy Free, Vegetarian

 

You will need:

  • 250g baby new potatoes, halved
  • 1 tablespoon groundnut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric
  • 1 tablespoon fresh coriander, finely chopped

Preparation:

  1. Cook the potatoes in a pan of boiling water for 10-15 minutes until tender.
  2. While the potatoes are cooking, heat the oil in a medium non-stick pan over a medium heat, and add all of the spices.  Stir thoroughly to coat them with all with the oil; the spices will crackle and pop but don’t worry. Leave to cook for 2-3 minutes, stirring frequently.
  3. Drain the potatoes and add them straight to the pan with the spices.  Stir well, so that the spices cover the potatoes completely.

To Serve: 

Sprinkle with the coriander and serve immediately.

Upcycling: 

For a quick, tasty super, cut some firm tofu into bite-sized cubes, stir-fry in a teaspoon of oil, and mix through with the leftover potatoes. Add a handful of cherry tomatoes and some chopped spinach.

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