Bombay potatoes

Ingredients for 4 servings:

• 1 tbsp fennel seeds
• 1 tbsp cumin
• 5 tbsp oil
• 2 tbsp mustard seeds, black
• 2 tbsp mustard seeds, white
• 1 tbsp black cumin
• 1 tbsp sesame seeds
• 1 chili pepper(s), finely chopped
• 1 tbsp cumin, ground
• 1 tbsp coriander, ground
• 1 tbsp spice mix (Garam Masala)
• 1 tsp fenugreek
• 2 tbsp turmeric
• ¼ tsp cayenne pepper
• 750 g potatoes, new, cooked with skin, halved lengthwise

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Side dish to an Indian meal

Dry roast the fennel seeds and cumin seeds for 5 minutes, stirring occasionally. Remove from the pan. Heat the oil and add the mustard seeds, nigella seeds, and sesame seeds. After a few seconds, reduce the heat and add the chili, fennel seeds, cumin seeds, ground cumin and coriander, garam masala, fenugreek seeds, turmeric, and cayenne pepper. Cook for one minute, stirring occasionally. Add the potatoes and toss them in the spice mixture until coated. Serve with the curry.