Jersey Royal bombay potatoes
- Adam Bush
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Serves 4
Easy
Total time: 40 mins
A star rating of 4 out of 5.1 ratingRate
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Make the most out of seasonal Jersey Royals with this spicy number. Great served with an egg for brunch or as a side with curry and rice
Gluten free
Vegan
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Try our Bombay potatoes recipe then check out our Indian-inspired dishes and discover plenty more potato recipes.
Ingredients
Nutrition
-
800g Jersey Royals or new potatoes
halved or quartered
-
4 cloves garlic
chopped
-
a thumb-sized piece ginger
chopped
-
4 plum tomatoes
chopped
-
2 tbsp vegetable oil
-
1½ tsp cumin seeds
-
1½ tsp black mustard seeds
-
1 tsp ground turmeric
-
1 red chilli
deseeded (if you like) and thinly sliced
-
1 tsp garam masala
-
a small bunch coriander
roughly chopped
-
1 lime
wedged to serve
Nutrition: per serving
- kcal210
- fat6.6g
- saturates0.5g
- carbs30.3g
- sugars4.6g
- fibre4.8g
- protein5.1g
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Method
-
step 1
Cook the potatoes in a large pan of lightly salted boiling water until tender to the point of a knife, then drain well.
-
step 2
Tip the garlic and ginger into a blender with 4 tbsp of water then whizz until smooth. Add the tomatoes and whizz again briefly.
-
step 3
Heat the vegetable oil in a frying pan over a medium-high heat and fry the cooked potatoes for 10-15 minutes, tossing now and again, until really crispy.
-
step 4
Turn down the heat and add the cumin and black mustard seeds, and the ground turmeric, and fry for a minute. Tip in the garlic, ginger and tomato purée with three quarters of the red chilli, and cook gently for 10 minutes until thickened. Stir in the garam masala and season well.
-
step 5
Tip into a serving dish and top with the coriander leaves, remaining red chilli and lime wedges for squeezing over.
Head here for more Jersey Royal recipes
Authors
Adam BushDeputy food editor
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