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Bombay Spiced Potatoes add bold flavors to a potato side dish by incorporating toasted Indian spices.
1 lb. baby new potatoes, scrubbed
1 teaspoon butter
2 Tablespoons canola oil
Few sprigs curry leaves
1 teaspoon ginger, thinly sliced
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon chili flakes
1/2 teaspoon chili powder
1 teaspoon coriander powder
¼ teaspoon turmeric
salt to season
A small bunch of coriander leaves, chopped
Prep Time: 10min | Cook Time: 10min
Boil the potatoes in water until almost tender.
Drain and put aside.
In a pan, heat the butter and canola oil together.
Temper the curry leaves, chopped chilli, mustard seeds, ginger and cumin seeds until fragrant.
Add in the coriander powder, chilli powder and the dash of turmeric.
Tip in the potatoes and stir fry for few more minutes until the potatoes are well coated with spices.
You may also like our
Za’atar Spiced Potatoes with Turmeric Yogurt, Pomegranate and Mint recipe.
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