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Name: Bombay Potatoes
Prep time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 4 tb Sunflower oil; 1/2 ts Black mustard seeds; 675 g Red-skinned potatoes peeled; 4 pinches chilli powder or 4 chillies; 1/2 ts Ground turmeric; Salt to taste

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INGREDIENTS

4 tb Sunflower oil
1/2 ts Black mustard seeds
675 g Red-skinned potatoes ; peeled
4 pinches chilli powder ; or 4 chillies
1/2 ts Ground turmeric
Salt ; to taste

Servings

INSTRUCTIONS

1 Cover and cook the potatoes in boiling salted water for 15 minutes until almost tender. 2 You could also microwave the potatoes on high for four minutes). Drain the potatoes and set aside until cool enough to handle. Chop into halves and quarters so they are all the same size. 3 Heat the oil in a pan. Check it is hot enough by sprinkling over some mustard seeds. If they pop, the oil is ready so add the rest of the mustard seeds. Add the chilli powder or dried red chillies to the pan with the ground turmeric and a good pinch of salt. 4 Fry for a minute, stirring all the time, until well combined and aromatic. Tip the potatoes into the pan and fry for about 4 minutes until the potatoes are smothered in seeds and have crispy edges. 5 They should look quite yellow in colour. Reduce the heat, cover the pan and cook for another five minutes until the potatoes are completely tender. Serve at once as an accompaniment to a chicken or a meat curry. Recipe by: Food & Drink

NOTES

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Bombay Potatoes

4 tb Sunflower oil 
1/2 ts Black mustard seeds 
675 g Red-skinned potatoes peeled
4 pinches chilli powder or 4 chillies
1/2 ts Ground turmeric 
  Salt to taste

1 Cover and cook the potatoes in boiling salted water for 15 minutes  until almost tender.    2 You could also microwave the potatoes on high for four minutes).  Drain the potatoes and set aside until cool enough to handle. Chop  into halves and quarters so they are all the same size.    3 Heat the oil in a pan. Check it is hot enough by sprinkling over  some mustard seeds. If they pop, the oil is ready so add the rest of  the mustard seeds. Add the chilli powder or dried red chillies to the  pan with the ground turmeric and a good pinch of salt.    4 Fry for a minute, stirring all the time, until well combined and  aromatic. Tip the potatoes into the pan and fry for about 4 minutes  until the potatoes are smothered in seeds and have crispy edges.    5 They should look quite yellow in colour. Reduce the heat, cover the  pan and cook for another five minutes until the potatoes are  completely tender. Serve at once as an accompaniment to a chicken or  a meat curry.        Recipe by: Food & Drink

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Nutrition

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Serving Size: 1 Serving (366g)
Recipe Makes: 2

Calories: 483
Calories from Fat: 252 (52%)

Amt Per Serving		% DV

	Total Fat 28g	37 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 18.1g
Cholesterol 0mg		0 %
Sodium 27mg		1 %
Potassium 1561mg		41 %
Total Carbohydrate 54.5g		16 %
	Dietary Fiber 6.1g	25 %
	Sugars, other 48.4g
Protein 6.6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 483

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