Okay now that the site is back up – fingers crossed – we will return to fortnightly cookery corners hosted by me, Isy, and Hannah! This time round the recipe is for Bombay Potatoes, an easy Indian potato dish that goes well with other curries. We made a meal of this a few weeks ago at the Cowley Club Thursday evening dinners, at whih volunteers cook up a big meal and it’s served at 8pm in the bar (for only £3). Although people sit at different tables there is still an atmosphere of a shared, homecooked community meal as opposed to eating some microwaved shite by yourself in front of the telly.
What you need for 6 portions:
- 1.5 kg potatoes
- 2-3 onions
- 1 green chili (optional)
- 6 tbsp vegetable oil, or 3 tbsp margarine and 3 tbsp oil
- 4 tsp mustard seeds
- 1-2 tbsp ground coriander
- 1-2 tbsp ground cumin
- 1 tbsp turmeric
- 1-2 tbsp garam masala
- 3 tbsp fresh coriander
- dollop of vegan yoghurt (optional)
What you do:
1. Pre-heat the oven to 220 degrees/Gas mark 7.
3. Peel and finely dice the onions and chilli if using.
4. Melt the margarine and heat the oil in a frying pan. Fry the mustard seeds until they start to pop. If they are flying everywhere, take off the heat and hold a lid over until they finish popping.
5. Put back onto the heat and add the onion and chilli, and gently fry over medium heat until softer. Add the spices apart from the garam masala and gently cook for 5 minutes, and add the garam masala for the last minute.
Fancy Rice Serving
Presentation is everything. To serve your rice in a pretty dome like we did, fill a small bowl with rice, and pat it down into the bowl. If it sticks, you can put a tiny bit of oil onto the bottom of the bowl. Or a little smattering of paprika or herbs to decorate.
Then turn it out onto a plate, by placing an empty plate on top, then turning everything upside down.