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Bombay Potato
appetizers, vegetables, side dish, indian
65 ml oil
5 ml black mustard seeds
1 medium onion, chopped
5 ml garlic, crushed
2 tablespoon curry powder
1 lb potato, boiled & cubed
1 salt to season
Heat oil, fry mustard seeds, allow to 'pop' and add garlic and onion. Fry until golden brown. Add curry powder and fry gently for 3 minutes. Add potato and salt and continue to cook for a further 5 minutes, adding just a little water if necessary to stop it sticking. Should do for 2 or 3 people.
Brought to you from Ron's Plaice in Blackpool
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