|Bombay Potatoes on the Left. (the other side is a meh chickpea curry)|
5 medium potatoes
1tsp yellow mustard seeds or fenugreek
2 bay leaves
1 onion (diced)
2 cloves garlic (crushed)
1tsp coriander (ground)
1tsp chilli powder or 3 green chillies (finely sliced, seeds in)
juice of one small lemon
1. Boil the potatoes whole, skins on. When soft to the touch, but skins still attached, drain in a colander and allow to cool.
2. Heat oil in a deep fry pan. Throw in the bay leaves and the mustard seeds. Lid on the pan as the little seeds jump everywhere. Add onions. Saute until they are clear.
3. Throw in the garlic, turmeric, coriander, chilli and mix until all combined. Add the lemon juice to the hot pan.
4. Dice the potatoes into big chunks and throw them in the pan. Stir to coat all the flavours over them. Fry with the lid off to get them crispy.
Serve with fresh coriander, or on the side of another curry. They keep in the fridge for a couple of days... in theory... but these never last longer than next-day-lunch.