Simple Bombay Potato Curry

It is easy to forget that one of the main reasons I started this food blog was to and is still to record lots of recipes, that I have learnt, that I have developed. This particular dry potato curry is a speciality of my Mum and Dad’s. It is one that I grew up on, with moong lentil daal and rice plus fluffy chapatis.

Today I am treating my family to this ultra healthy meal and deliciousness!…I couldn’t let you all, my friends here on Shivaay Delights miss out either. The potato curry has the simplest of ingredients and results in an extremely tasty soft velvety melt in your mouth potato treat. Do give it a whirl and let me know how you like it.

Have a Wonderful Wednesday, much love, D x

INGREDIENTS

4 medium red potatoes, peeled and cubed 2cm pieces
2 tbsp sunflower oil
½ tsp mustard seeds
½ tsp cumin seeds
A pinch of asafoetida
1 tsp salt or to taste
¾ tsp turmeric
2 tsp coriander & cumin powder
Fresh coriander to garnish

METHOD

Heat the oil on a medium heat along with the asafoetida, cumin and mustard seeds.  Once the seeds start to pop add the potatoes. 

Sprinkle all the seasoning and spices, toss the potatoes so that all is covered in the oil and spices

Reduce the heat to low, cover and cook the curry for 10 minutes, check mix again and cook for another 10 minutes.  Keep an eye on it and when the potatoes are tender when sliced your curry is done.  Garnish with some fresh coriander and serve with naan bread

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