Bombay potato

Approx 600g baby potatoes with skin

1/8 cup finely crushed fried onions

(OR 1/2 raw onion chopped fine)

1 heaped tbl fine coconut (dessicated or fresh)

1 cup coconut milk

1/4 tsp whole cumin seeds

1/4 tsp whole mustard seeds

1/8 tsp fenugreek seeds

1/2 tsp cumin powder

1/2 tsp Coriander powder

1/8 tsp turmeric 

1 tsp red ginger garlic paste

1 cup coconut milk

2 tbl tomato puree

1 tsp all purpose flour

Optional : 1 sprig curry leaf

Coconut oil/ butter to cook

Directions :

Boil potatoes in jacket, in salty water until soft.

Cut larger potatoes in half, dollop butter and season with salt and pepper.

Allow to rest.

Heat fat (oil or butter) with whole seeds, curry leaf and (raw onion if using this alternative)

Once the seeds splatter, (add fried onion if using this alternative), powder spices, ginger garlic paste and potatoes.

Allow spices to cook lightly.

Add flour, toss through.

Add tomato puree, then coconut milk.

Adjust for salt.

Allow to simmer until gravy is thick and reduced.

Garnish with Coriander.

Optional : serve with tamarind water, fried onions.

Additional info :

You may use standard potatoes cut into chunky cubes.

Be sure to season the potatoes well with salt as potatoes require more than other ingredients.