No secret here, the potato is my favourite vegetable. Always has been, always will be.
I've tried low-carbing it in the past . . . the potato has always been my downfall. I just can't go very long without a potato . . . period . . . end of statement.
You can take away my chocolate. You can take away sweets . . . but don't take away my potato. To do so is risking my eventual wrath! Imagine my joy at discovering Bombay Potatoes!!
Yes, a potato curry!
Delicious and spicy with a bit of heat that you can control by either increasing or lessening the amount of chili powder you use.
mmm . . . mmm . . . good. I could eat a whole plate of these and nothing else . . . seriously. Thank you India!
Serves 6 to 8
A delicious accompaniment to any curry, meatwise or vegetarian. It's also a great way to use leftover cooked boiled potatoes. Very easy and very tasty!
3 TBS sunflower oil
1 tsp mustard seed
1 pinch ground cumin
1 tsp ground tumeric
1 tsp ground coriander
1 tsp freshly ground garam masala
1 tsp chili powder
1 knob of fresh ginger root, peel and finely grate
6 potatoes, peeled, parboiled and cut into cubes
4 knobs of butter
4 tomatoes, cored and diced
a handful of roughly chopped fresh coriander
Heat the oil in a large skillet over medium high heat until it shimmers. Add the mustard sed, cumin, tumeric, ground coriander, garam masala and chili powder. Cook and stir until the mustard seeds begin to pop. Stir in the ginger root, potatoes, and butter. Stir to coat the potatoes in all the spices. Reduce the heat to medium low and cook, stirring occasionally for 15 minutes. Stir in the tomatoes. Cook until they begin to wilt, then stir in the coriander and serve.