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.
1bunch salad onions or spring onionssliced (green part only)
4fried eggs
1teaspoonnigella seedsto serve
handful of fresh coriander leavesto serve
Instructions
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.