Feel yourself transported to a continent away by this fragrant Bombay potatoes recipe, a simple vegetarian main course or a delicious side dish for curries. It encapsulates all that is great about fusion cuisine.
Wine pairing: Serve with a glass of Frittmann Winery's Kunsági Kadarka, as the freshness and zestiness of the Kadarka grapes perfectly complements the richness of the potatoes.
- Heat the mustard seed oil in a medium sized pan then add the cumin seeds until they start to sizzle.
- Toss in the diced potatoes together with the turmeric powder. Stir thoroughly so that the turmeric coats the potatoes evenly and then cook until the potatoes begin to turn golden brown.
- Add half cup of water and then cover the pan. Cook until the potatoes have softened.
- Remove the lid and add the chopped coriander. Cook until all of the water evaporates, then sprinkle with the smoked paprika and season with salt and black pepper to taste.
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