Crispy on the outside, fluffy on the inside, these Bombay Potatoes are little golden nuggets of pure joy! The Bombay Madras blend adds the most fragrant aroma and flavour and the Black Mustard Seeds add a little warm hum and crunch.
Serve these super-flavourful potatoes as a side dish with some simple grilled meat or even a curry and enjoy!
Spices used in this recipe
Mustard Seeds Black whole
Black Mustard Seeds are less mild and more pungent than the yellow variety. They have a savoury, tangy, and pungent spicy taste. Black seeds are used particularly in Indian, African and German cuisine due to their heat flavour and appearance. They are a key ingredient in the Indian blend Panch Phora.$3.45
Curry Bombay Madras – Med
Bombay Madras curry is named after the city of Madras in South India. The spice blend varies by region, however Bombay Madras curry is a relatively hot curry blend. Our curry blend is quite hot, and emphasises the beautifully fragrant spices, which have a distinct curry aroma and a deliciously intense flavour. It is generally prepared with coconut milk to give a mild and sweet curry.$3.45
Place your potato chunks in a pot with a good pinch of salt, cover with water, and bring to the boil. Reduce to a medium heat and leave simmering for 5 minutes until they start to soften and become tender.
In the meantime, preheat your oven to 220c degrees/200 fan forced.
Drain your potatoes well and leave in the strainer for 1 minute to allow the water to evaporate. Place in a roasting tray with a good glug of oil, a pinch of salt and your spices and toss to coat.
Place in the oven for 30-40 minutes or until nice and crisp on the outside. Serve nice and hot and enjoy!