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Bombay fried potatoes

Table setting. Potato wedges seasoned with organic Bombay curry powder, served with a small bowl of herb dip in a white plate with a blue rim, on a grey stone background.

Bombay fried potatoes

India
Prep Time 5 minutes
Cook Time 15 minutes
2 Persons

Ingredients

  • 500 g Potatoes waxy
  • 2-3 EL Bombay curry powder
  • 200 g Yoghurt
  • 1/4 Cucumber
  • Lemon juice according to taste
  • Chilli flakes
  • Pyramid salt
  • Oil for roasting
  • 1 EL Butter

Instructions

  • Peel the potatoes and cut into pieces. Quarter the cucumber lengthways and remove the core. Then cut the cucumber into 5 mm cubes and mix with the yoghurt. Season to taste with salt and a little lemon juice.
  • Heat a pan and fry the potatoes in oil. The pan should not be too hot (slightly above medium heat) if the potatoes are still raw. If the potatoes are pre-cooked from the day before, for example, the heat can be increased a little further. Fry the potatoes until they are brown on all sides.
  • As soon as the potatoes are brown on all sides, add the Bombay curry powder and fry briefly while turning. Add a small spoonful of butter and turn the potatoes until the butter has melted.
  • Arrange the Bombay fried potatoes on a plate. Place the cucumber raita in a bowl, garnish with chilli flakes and serve.
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