Note: Use either freshly-boiled or previously cooked potatoes to prepare Bombay Potatoes.

Ingredients:

2 lbs cooked and cooled waxy potatoes
vegetable oil or ghee for frying
1/2 medium onion, thinly sliced
1/2 tsp black or brown mustard seeds
1 tbl garam masala
1/2 tsp powdered red chile (or more as preferred)
1/4 tsp turmeric powder
salt, freshly-ground black pepper to taste
fresh coriander/cilantro leaves

Preparation:

Cut the potatoes into quarters or large chunks, depending on their size. Set aside.

In a heavy frying pan, heat 2 tablespoons of oil or ghee. Fry the onion slices until crisp and brown. Drain and set aside.

In the same frying pan, add a little more oil/ghee and heat. Sprinkle in the mustard seeds. Fry them until they start to pop; cover the frying pan to keep them from jumping about. Add the garam masala, red chile and turmeric powders. Cook just until the spices start to smell good. Don’t let them burn.

Add the potatoes. Saute, turning often, until browned and the edges start to crisp. Salt and pepper as needed.

Turn the Bombay Potatoes into a serving bowl. Top with the crisp fried onions and coriander/cilantro leaves.

Serve Bombay Potatoes with Mediterranean Chickpea Salad, Cucumber Yoghurt Salad, Tomato Chutney and Chapattis for a delicious vegetarian meal.