Mumbai Potatoes

November 23, 2020

Mumbai or Bombay - technically it is MUMBAI so here is our recipe for something wholesome to rustle up. For us it is a staple to have with dhaals and curries, a dry carb with flavour and substance to keep you feeling full.. 

The potatoes are bright yellow because of the Turmeric used to boil the potatoes, turmeric is an exception super spice, it comes from the ginger family and is known to be amazing for our bodies and minds.

Turmeric is a natural anti inflammatory and helps to boost your immune system which is exactly what we all need with "THE VID-19" hanging about.. 

The Ingredients:

• 3 Large White Potatoes 
• 1 White Onion - Diced
• 0.5 teaspoon Ginger Puree 
• 1 teaspoon Garlic Puree
• 1.5 Teaspoons Powdered Turmeric 
• 2 Teaspoons Black Mustard Seeds 
• 2 Teaspoons Cummin Seeds 
• 1 Teaspoon Garam Masala 
• 1 bunch of Coriander 
• Chilli Flakes to Taste
• Sea Salt to Taste
• Olive Oil

The Method: 

• Remove the potato skin and cut into even cubes
• Let the potatoes boil with the Tumeric and some salt
• Once the pieces of potato are sturdy yet cooked through, simply drain, 
• Chop up the onions and crush the garlic and ginger 
• In a hot frying pan, add some olive oil and let it get warm 
• Add the mustard seeds, the cummin seeds and the garam masala into the hot oil and let the fragrance come to life 
• Add in the ginger and garlic, then the onions and sautee until glassy 
• Once the onions have softened and the spices are permeating, throw in half of the potatoes and coat in the gorgeous onion and spice mixture
• Let the potatoes sit on the hot pan to crisp up and turn 
• Add the other half of the potatoes and do the same again
• Garnish with fresh coriander and enjoy 

A heart warming delicious addition to a meal or a meal itself, a simple way to spice us the humble potato.. 

Enjoy the crispy bits of onion and potato - i love picking it straight from the pan! 

Keep it delicious! xx

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