Bombay-style potatoes

Step 1/ 4

• 1000 g waxy potatoes

• cutting board
• knife
• pot (large)

Halve potatoes or quarter them, if using bigger ones. Transfer potatoes to a large pot of salted room temperature water and bring to a boil. Once boiling, lower the heat and let simmer for approx. 10 min., or until tender. Once they are done, drain potatoes and leave in the pan to finish steaming.

Step 2/ 4

• 30 g ginger
• 2 clove garlic
• 4 tomatoes
• 2 shallot
• 2 green chili

• food processor

Meanwhile peel ginger and garlic, and roughly chop the tomatoes. Add ginger, garlic and tomatoes to a food processor, blend until smooth, and set aside. Then thinly slice shallot and green chili.

Step 3/ 4

• 8 tbsp vegetable oil
• 2 tsp black cumin seeds

• frying pan (large)
• spatula

In a large frying pan, heat 3/4 of the vegetable oil over high heat. Add the cooked potatoes and fry them until golden, remove from the pan and set aside. Reduce heat to medium, add remaining oil to the same pan. Add black cumin seeds and fry briefly for 1 min., then add minced shallot and fry for approx. 5 min., until translucent and slightly caramelized.

Step 4/ 4

• 2 tsp ground coriander
• 2 tsp garam masala
• 1 tsp ground turmeric (ground)
• 2 tsp butter
• yogurt (for serving)
• cilantro (for serving)

Add ground coriander, garam masala and turmeric to the pan, lower the heat and fry until fragrant while tossing frequently. Then add green chili and the tomato-ginger mixture. Cook for approx. 3 – 5 min., until the sauce reduces and becomes sticky. Transfer the fried potatoes back to the pan, add butter, toss and continue cooking for approx. 3 – 5 min. Serve with fresh coriander and a dollop of yogurt. Enjoy!

Enjoy your meal!