Bombay Potatoes Method

500g of baby potatoes, skins on

4 garlic cloves, peeled and chopped

1 tsp of mustard seeds

1 tsp of cumin seeds

1 tbsp of dried curry leaves

1 tbsp of oil

Knob of butter

1/2 tsp of turmeric

Salt to taste

Chilli flakes to taste

1/2 lemon juice

Fresh mint, chopped

Fresh Coriander, chopped

50mls of water

Ingredients

1. Boil baby potatoes in water

until just cooked. Drain and set

aside.

2. Heat the oil in a large frying

pan and add the knob of butter.

Add the cumin and mustard

seeds. Stir for 30 seconds then

add garlic, curry leaves, chilli

flakes and turmeric. Cook for

1-2 minutes, continuously

stirring.

3. Add cooked baby potatoes, salt,

water and mix well.

4. Reduce heat to slow, cover

frying pan with lid and cook for

5 minutes.

5. Turn off heat. Squeeze in

lemon juice and add a small

handful of chopped fresh mint

and coriander leaves.

6. Mix well and serve with natural

plain yoghurt.