Dry spiced bombay potatoes

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Fennel seeds
1 tablespoon Cumin seeds
5 tablespoons Ghee or corn oil
2 tablespoons Black mustard seeds
2 tablespoons White mustard seeds
1 tablespoon Nigela seeds; (black onion seeds)
1 tablespoon White sesame seeds
1 teaspoon Fresh chilli; chopped
1 tablespoon Fennel seeds
1 tablespoon Cumin seeds
1 tablespoon Ground cumin
1 tablespoon Ground coriander
1 tablespoon Garam masala
2 tablespoons Turmeric
½ teaspoon Cayenne pepper; (optional)
750 grams Small new potatoes; skin on, cookedand
; cut in half
; lengthways (1
; 1/2lb)

Directions

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Lightly brown the fennel and cumin seeds in a small frying pan without any oil for approximately 5 minutes over a medium heat, moving the pan constantly to encourage even browning, remove from the heat and keep to one side.

Heat the ghee in the saucepan until it is hot, then add the black and white mustard seeds, nigela and sesame seeds. Cover for 15 seconds until the seeds pop.

Reduce the heat, add the chopped chilli, fennel seeds, cumin seeds, ground cumin, coriander, garam masala, fenugreek, and turmeric and continue to cook for 1 minute stirring constantly to prevent the spices from burning.

Add the cooked potatoes and stir until the mixture coats the potatoes evenly, this will take approximately 1 minute.

Season with salt. Remove from the heat and place on a baking tray in the preheated oven for 5 minutes.

Remove and serve with raita, mint or chopped coriander.

Converted by MC_Buster.

NOTES : Very tasty, slightly spicy, vegetarian accompaniment from Northern India.

Converted by MM_Buster v2.0l.

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