Bombay Potatoes

Method
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

Ingredients

1-2 minutes, continuously

stirring.

500g of baby potatoes,

skins on

3. Add cooked baby potatoes, salt,

water and mix well.

4 garlic cloves, peeled and

chopped

4. Reduce heat to slow, cover

frying pan with lid and cook for

1 tsp of mustard seeds

1 tsp of cumin seeds
1 tbsp of dried curry leaves

5 minutes.
5. Turn off heat. Squeeze in
lemon juice and add a small
handful of chopped fresh mint

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

and coriander leaves.

6. Mix well and serve with natural
plain yoghurt.