This bad boy spicy potato recipe are a fab take on the regular Bombay potatoes, minus the oil and the calories. Even better if you make this dish the day before you intend to serve it, as the flavours will infuse more and a fab dish to serve at a BBQ, buffet or even with your Fakeaway. This dish does require several spices, but if you pop along to a local Asian Supermarket, the spices are often fresher and cheaper than your Supermarket.
The beauty of this spicy potato recipe is that you can make them as mild or as ‘Are you crazy???’ spicy as you like, and with the Turmeric turning the potatoes an amazing colour, the coriander and the red chilies, make it look really colourful and appetising. If you have any potatoes left over, they make a great filing for samosas, which I have written about previously.
You might also like:
Spicy Bad boy potato recipe
You will need….
6 diced boiled potatoes
1 tbsp Coconut oil or Frylight
1 tsp mustard seeds
½ cup roughly crushed cashew nuts
1 cup of red lentils
5 chopped curry leaves
1 sliced onion
2 chopped chilli’s ( red or green)
1 tsp garlic & ginger paste
1 tsp turmeric
1/2 tsp salt
Handful of chopped coriander
Put the coconut oil in a pan over a medium heat, when the oil has melted, add the mustard seeds and cook until they start popping.
Add the lentil, cashew, chili’s, onion and curry leaves and fry for around two minutes.
Now add the ginger and garlic paste ( feel free to add chilli powder if you like heat !!), stir well and when the onions are clear add the turmeric and a minute later add the potatoes.