Bombay Rooster potatoes

This dish is simple yet spicy! Demonstrating how good health and great taste can go hand in hand.

Albert Bartlett products are available from most supermarkets. Their website seem to no longer function.

Bombay Rooster potatoes

Servings:	4-5
Calories per serving:	67
Ready in:	15 minutes (with cooked potatoes)
Prep. time:	5 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	3rd November 2012

Best recipe review Indian potatoes 5/5 A simple way to jazz up a boring meal. Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 tablespoons olive oil
• ½ teaspoons mustard seeds
• 2 pinches of chilli powder
• ½ teaspoons turmeric powder
• 350g/12oz Rooster potatoes, boiled and quartered

Method

1. In a large, non-stick pan, heat the olive oil over a medium heat.
2. Once the oil is hot, add the mustard seed, chilli powder and turmeric powder and fry for 1 minute stirring continuously.
3. Now add the boiled and quartered Rooster potatoes and fry for about 4 minutes ensuring they get covered on the spice and seed mixture.
4. The potatoes will turn a yellow colour.
5. Turn the heat down to low, cover the pan and cook the potatoes for a further 5 minutes.
6. Serve immediately.

Serving suggestions

Perfect with any Indian chicken or fish dish.

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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk

Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.

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