Easy Bombay Potatoes (Bombay Aloo)

Ingredients

• 750 g baking potatoes (peeled and cubed – roughly 1 1/2cm / 1/2inch cubes (See Note 1))
• 2 tablespoons oil ((or ghee))
• 1 red onion (diced)
• 1 teaspoon cumin seeds
• 1 tablespoon black mustard seeds ((See Note 2))
• 2 teaspoons turmeric
• 2 teaspoons garam masala
• 1 teaspoon salt ((or to taste))
• 1/2 teaspoon chilli flakes ((or to taste))
• Fresh coriander (cilantro) (to garnish (optional))

Instructions

1. 1

   Place the cubed potatoes in a saucepan. Cover with boiling water and bring back to boiling over a high heat.

2. 2

   Turn the potatoes down and simmer over a low heat for 10 minutes or until just cooked. (Don’t overcook or they will fall apart when you fry them!)

3. 3

   Drain the potatoes in a sieve and leave to air dry over the empty saucepan.

4. 4

   Place the oil and diced red onion in a large frying pan (or a wok). Fry gently over a low heat with the lid on for 3 minutes or until softened but not browned.

5. 5

   Turn the heat up to high and add the cooked potatoes. Fry for 3 minutes, stirring regularly.

6. 6

   Turn the heat down to medium and add the cumin seeds, mustard seeds, turmeric, garam masala, salt and chilli flakes – fry for 3-5 minutes, stirring regularly. Add a little more oil if it starts to get too dry.

7. 7

   Serve garnished with fresh coriander.