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Bungay Potatoes (Bombay Potatoes)

Sorry about the title of this one, I made it up when I was living in the rural town of Bungay, Suffolk about 5 years back and the title has stuck. Its a play on the old Indian favorite of Bombay Potatoes. A great part of any Indian styled meal.

Foodideals - Bungay (Bombay) PotatoesIngredients
450g new potatoes
3 tablespoons olive oil
1/2 teaspoon cumin seeds
2 teaspoons very finely chopped root ginger
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon garam masalla
1/2 green chilli deseeded and finely chopped
2 tablespoons of finely chopped fresh corriander

Foodideals - Bungay (Bombay) PotatoesCook the potatoes in some boiling water until they are tender and allow them to cool. Put the oil in a large frying pan and place over a medium heat. When it is very hot add the cumin seeds and fry for 10 seconds. Add the potatoes and all the remaining ingredients except the corriander and fry for a further 10 minutes turning the potatoes regularly so that they get an even colour. Place in a serving dish and spinkle with the fresh coriander as a garnish.