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Bombay Spiced Potatoes
Preparation time – 5 minutes
Cooking time – 10 – 15 minutes
A Classic Indian dish using a delicate aromatic blend of whole and ground spices.
Try adding 450g/ 1lb of fresh young spinach blanched in boiling water for 2 minutes, drained, squeezed dry then added to the potatoes in step 3.
Nutritional Value per serving:
Energy 260kcal/1091kj: Protein 4.8g: Carbohydrate 35.2g of which sugars2.8g: Fat 12.1g of which saturates 1.5: Salt 40mg
4 large potatoes (Maris Piper or King Edward), diced 60ml/ 4 tbsp sunflower oil 1 garlic clove, finely chopped 10ml/ 2 tsp brown mustard seeds 5ml/ 1 tsp black onion seeds (Kalongi) 5ml/ 1 tsp ground turmeric 5ml/ 1 tsp ground cumin 5ml/ 1 tsp ground coriander 5ml/ 1 tsp fennel seeds Generous squeeze of lemon juice Salt and black pepper Chopped fresh coriander and lemon wedges to garnish
- Bring a pan of salted water to the boil, add the potatoes and simmer for about 4 minutes until just tender. Drain well.
- Heat the oil in a large frying pan and add the garlic along with all the whole and ground spices. Stir-fry gently for 1 – 2 minutes until the mustard seeds start to pop.
- Add the potatoes and stir-fry over a medium heat for about 5 minutes or until they are heated through and well coated with the spicy oil.
- Season well with salt and pepper then sprinkle over the lemon juice. Garnish with coriander and lemon wedges.
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