A quick vegetarian brunch dish that comes together in just over half an hour, the Bombay Potato is a classic Indian take on “Chips”. Eaten with a flatbread/naan or just on its own topped with fried egg and salad greens, this is cheap, hearty and nourishing veggie fare. Leftovers taste even better and can be jazzed up in a number of ways from stuffed sandwiches to wraps and salad fillers.
- 14 (550g) baby potatoes, peeled
- 2 tablespoons ghee/olive oil
- 1 teaspoon yellow mustard seeds
- 1 small green chilli, finely chopped (optional)
- 3 garlic cloves, minced
- 2 teaspoons fresh grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon hot curry powder
- 1/4 teaspoon ground turmeric
- 1 teaspoon sea salt flakes
- 1 bunch salad onions or spring onions, sliced (green part only)
- 4 fried eggs
- 1 teaspoon nigella seeds, to serve
- handful of fresh coriander leaves, to serve
- Place potatoes in a saucepan of salted water (1 teaspoon to 2 litres) and bring to a boil on medium high for 20 minutes. Remove from heat, drain water and refresh potatoes with cold water to stop the cooking process. Drain and cut potatoes into half inch cubes. Set aside.
- Heat ghee in a large frying pan on medium. Add mustard seeds. In a few seconds when they start to crackle and pop, add the chilli (if using), garlic and ginger. Sauté for a couple of minutes until the garlic and ginger starts turning a shade darker. Add the potatoes, spices and salt. Sauté gently to coat potatoes evenly with spices. Add 1/4 cup water and mix well. Reduce heat to medium low and cook for 10-15 minutes until water is evaporated and potatoes are done.
- Remove from heat and stir through the salad/spring onions. Top with fried eggs, nigella seeds and coriander. Serve warm with naan or just on its own.