Things have been rather pedestrian at dinner time in the last few weeks. I’ve been on a bit of a downer all round. I seem to have lost the ability to think about cooking. Anything new I’ve tried has turned out rather bland. The fog in my head has extended to the kitchen. A sorry state of affairs.
That was until inspirational simple living blog, The Life of Clare, posted a link to Bombay Potatoes courtesy of Cook Republic. I was suddenly energised and had to try it straight away, and Mr.B and the girls are so glad I did!
I learned that this delicious, spicy and comforting dish is a staple in Mumbai, and is served everywhere. No wonder! It’s a quick, cheap and filling meal and is lip-smackingly wonderful. I can tell you, the aromas of frying spices coming from the kitchen had everyone impatient for dinner.
The original recipe describes Bombay Potatoes as a brunch or even breakfast dish. I wanted dinner, and my family have healthy appetites, so I doubled the quantities and added crisp fried kale at the end for another dimension. I was also a tad disorganised and discovered, too late, that I’d run out of curry powder, so I made my own from an online recipe. That was a bit of a palaver as I don’t have a spice grinder, and I learnt a hard lesson with the mortar and pestle. Note to self – check the pantry before shopping.
If you like the sound of spicy, crispy fried potatoes, with a crunch of spring onions and kale, with an oozy fried egg on top, do yourself a favour and give this a try. I’ll be eternally grateful to Clare for the heads-up, and to Cook Republic for the fabulous recipe.
Here’s my take on what will definitely become a family favourite.
- 1 kg baby potatoes, peeled - use a variety that is good for boiling
- 3-4 tblsp olive oil
- 2 tsp yellow mustard seeds
- 6 cloves garlic, finely minced
- 4 tsp fresh grated ginger
- 2 tsp ground cumin
- 2 tsp curry powder
- 1/2 tsp turmeric
- 2 tsp salt flakes
- 1 bunch spring onions, sliced (green part only)
- I bunch curly kale, stalks removed, washed and shredded
- 4 fried eggs
- 1 tsp nigella seeds, to serve
- Handful fresh coriander leaves, to serve
- Natural Greek yoghurt and mango chutney, on the side
- Parboil potatoes in a large pan of salted water, on medium high for about 15 minutes (depending on type of potatoes). Drain and refresh with cold water to stop the cooking process. Drain and cut into bite sized pieces.
- Heat oil in a large frying pan on medium heat. Add mustard seeds, and after a few seconds they will start to crackle. Add garlic and ginger and saute for a few minutes until slightly darker in colour. Add the spices and salt and stir to combine, then add potatoes. Turn gently to coat in oil and spices, and saute until they turn a little bit crispy.
- If your potatoes already feel soft and cooked through at this stage (mine did), then continue to saute until they are lovely and crispy all over. If they are still a bit firm, then add 1/4 cup water to the pan and mix gently. Reduce heat to low and continue cooking for another 10 minutes or so until the water has evaporated and the potatoes are cooked through.
- When the potatoes are almost done, heat another pan with a splash of olive oil, and saute the kale on high heat until a little wilted, crispy around the edges, but still bright green. Put aside.
- When the potatoes are done, remove from heat and stir through the spring onions and kale.
- Divide onto 4 plates, top each with a fried egg, a sprinkle of nigella seeds and coriander leaves.
- Serve with natural Greek yogurt and mango chutney.
- Serve with naan bread if you're very hungry.
Vegetarian, Gluten free