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Bombay potato salad
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Total Time:
40 minutes
Light and fresh twist on classic Indian dish using turmeric-infused potatoes. Ideal as a curry side or Sunday roast companion.
Ingredients:
  • 1.5 kg salad potatoes
  • extra virgin olive oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon turmeric
  • 1 red onion
  • 1 lemon
  • 2 tablespoons mixed seeds, such as pumpkin and poppy
  • 1 bunch of mixed fresh herbs, such as parsley, mint and coriander
  • 1 large handful of fresh peas
Instructions:
  • 1. Preheat the oven to 190ºC/375ºF/gas 5. 2. Boil a large pot of salted water. Keep the skins on, cut larger potatoes in half, and boil them for 8 to 10 minutes until parboiled. 3. Drain and steam dry the potatoes, then transfer them to a roasting tray. 4. Gently crush the potatoes with a fork, drizzle with oil, sprinkle with cumin seeds and turmeric, season, toss to coat, and roast for 20 to 25 minutes until golden and crisp. 5. Place sliced onion in a bowl, squeeze lemon juice over it, and let it soak. Toast seeds in a dry pan. 6. Finely chop herb leaves. 7. Once the potatoes are ready, let them cool slightly before transferring to a serving bowl. 8. Add onions, herbs, peas, and a drizzle of oil. Toss to coat and serve sprinkled with toasted seeds.

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