Recipe Corner - Bombay Potatoes

Today's Recipe Corner is a nice and easy 'side' that normally goes alongside a curry but works equally well hot or cold.

Again like all the recipes I'll feature on the blog, this one has a bit of a story to it. When we lived in London our awesome neighbours taught us how to cook authentic Indian dishes. Their house was always filled with the most divine and amazing smells, and they always had the time and the patience to pass on their tips and tricks, and some of the staples that we've since adapted and form part of our weekly meal planning even some 40 years on.

This is one of the few recipes my Mum actually learned first and then passed on to me (she's a terrible cook, sorry mum!) so that should give you the confidence to try this yourself as it's deceptively easy and looks super-impressive when done. All the ingredients are really easy to source in your local supermarket too. Great alongside a plain yoghurt, cucumber and mint dip btw. The only warning I'll issue is that they wouldn't exactly class as health food, and they're also very addictive so consider yourself told!

Bombay Potatoes (Roughly serves 4 but you can scale this recipe up easily)

2 large potatoes (any type will do, though I'd tend to go with something fairly 'waxy' that doesn't break up too easily when par boiled)

1/2 onion (red or white, doesn't matter really, both work equally well)

1-2 cloves of garlic (or garlic puree) - Totally optional, works equally well without if you don't like too much garlic

1-2 tablespoons Olive Oil

1-2 tablespoons of Black Mustard Seeds or Nigella Seeds (easily obtainable from the spice section of your local supermarket. White Mustard seeds work fine too but don't look as cool!)

3 tablespoons turmeric (watch out, this yellow fragrant spice stains anything it comes into contact with!)

1-2 tablespoons curry powder (any type / heat will do, I tend to go for mild Korma-type stuff so I don't kill the flavour of the other ingredients but have also made these with Vindaloo paste and boy, that's a scorcher!)

Torn fresh coriander leaves (to decorate, totally optional)

Method

• Chop the potatoes into rough bitesized cubes roughly 2-3 cm. Par boil for 4-6 minutes (not too long, just long enough that they're not hard, but still keep their shape)
• Chop the onion finely along with the garlic
• In a large frying pan or wok, add the oil, onion, garlic (optional), mustard seeds, turmeric and curry powder and stir fry until the mustard seeds begin to pop / the onion goes transparent
• Lastly, add the potatoes and gently coat in the mixture until they begin to soften (try to keep their shape, don't turn them into mash!) If you find the mixture isn't coating the potatoes very well, add a touch more oil until they start to take on that lovely yellow glaze.
• Garnish with the torn coriander (optional). Either serve immediately or keep them warm in an ovenproof dish. These will also keep for a couple of days in the fridge and work really nicely for a barbecue for a cold side. 

Bonus recipe: Quick Cucumber & Mint Raita

1 small pot of plain yoghurt

1/2 cucumber, cubed

Small clove of garlic chopped very finely (or garlic puree is easier)

4-6 chopped mint leaves, or teaspoon dried mint

Combine all ingredients in a bowl and stir together. Top with a pinch of paprika and serve alongside any hot dishes for a nice mouth-cooling dip (works nicely as a dip for Naans)