Bombay – Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon fennel seeds
- 1 tablespoon cumin
- 5 tablespoon oil
- 2 tablespoon mustard seeds, black
- 2 tablespoon mustard seeds, white
- 1 tablespoon black cumin
- 1 tablespoon sesame seeds
- 1 chilli pepper (s), finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon coriander, ground
- 1 tablespoon spice mixture, (Garam Masala)
- 1 teaspoon fenugreek
- 2 tablespoon turmeric
- 0.25 teaspoon ¼ cayenne pepper
- 750 g potato (s), new, cooked in the skin, halved lenthways
Print Recipe
Pin Recipe Instructions
- Roast the fennel seeds and cumin seeds while stirring for 5 minutes. Take out of the pan.
- Heat the oil and add the mustard seeds, black cumin seeds and sesame seeds. After a few seconds, reduce the heat and add the chilli, fennel seeds, cumin seeds, ground cumin and coriander, garam masala, fenugreek seeds, turmeric and cayenne pepper and cook for one minute while stirring. Add the potatoes and turn them in the spice mixture until they are covered all over.
- Serve with curry.
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