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Bombay potatoes

Servings: 4

Ingredients

600g organic Nicola potatoes
Big pinch of NOMU Sea Salt
1 tbsp canola oil
1 tsp NOMU Mustard Seeds
1 shallot or small onion, finely diced
2 tbsp butter
1 tsp garlic, finely chopped
2 tsp ginger, grated
1 tbsp NOMU Indian Rub

Crispy onion topping:
½ cup canola oil
2 small shallots or onions, thinly sliced into rings
Handful of coriander, to serve

Directions

Place the potatoes in a pot of cold salted water and bring to a boil, then gently simmer until cooked through. Drain well and, once cool enough to handle, peel and set aside.

Heat the oil in a deep frying pan and fry the mustard seeds until they begin to pop. Add the onion and sauté until translucent. Add the butter, garlic, ginger and NOMU Indian Rub and cook for a further 5 minutes. Add the drained potatoes and stir to coat well. Allow everything to cook for a few minutes so that the potatoes soak up the delicious flavours.

To make the crispy onion topping, heat the oil in a small pot and fry the shallot rings until crispy and browned. Place on kitchen paper to remove excess oil. Repeat with the coriander leaves, but these will only take a few seconds. Take care as the oil may splatter a bit.

Place the potatoes in a bowl and top with deep-fried shallots and crispy coriander leaves.

 

Ingredients

600g organic Nicola potatoes
Big pinch of NOMU Sea Salt
1 tbsp canola oil
1 tsp NOMU Mustard Seeds
1 shallot or small onion, finely diced
2 tbsp butter
1 tsp garlic, finely chopped
2 tsp ginger, grated
1 tbsp NOMU Indian Rub

Crispy onion topping:
½ cup canola oil
2 small shallots or onions, thinly sliced into rings
Handful of coriander, to serve

Directions

Place the potatoes in a pot of cold salted water and bring to a boil, then gently simmer until cooked through. Drain well and, once cool enough to handle, peel and set aside.

Heat the oil in a deep frying pan and fry the mustard seeds until they begin to pop. Add the onion and sauté until translucent. Add the butter, garlic, ginger and NOMU Indian Rub and cook for a further 5 minutes. Add the drained potatoes and stir to coat well. Allow everything to cook for a few minutes so that the potatoes soak up the delicious flavours.

To make the crispy onion topping, heat the oil in a small pot and fry the shallot rings until crispy and browned. Place on kitchen paper to remove excess oil. Repeat with the coriander leaves, but these will only take a few seconds. Take care as the oil may splatter a bit.

Place the potatoes in a bowl and top with deep-fried shallots and crispy coriander leaves.

 

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