Thursday
Bombay potatoes with fried eggs and green chilli salsa
Bombay potatoes
with fried eggs and green chilli salsa
·
30 Minutes
·
Serves 2
·
Easy
·
Vegetarian
Ingredient
•
Potatoes 600g of any kind, peeled
•
And cut into chunks
•
Groundnut oil
•
Black mustard seeds ½ tsp
•
Cumin seeds ½ tsp
•
Garlic 1 clove, crushed
•
Ginger a small chunk, finely grated
•
Tomato 1, roughly chopped
•
Mild chilli powder 1 tsp
•
Turmeric ½ tsp
•
Eggs 2-4, fried to serve
•
Roti to serve
•
Natural yoghurt to serve
•
Salsa
•
Green chilli 1, diced
•
Red onion ½, finely diced
• Tomatoes
2, diced
Recipe
1.
Put the potatoes into boiling water and cook until just bordering on
tender (err on the side of underdone as you’ll be cooking them further), then
drain really well.
2.
Heat 2 tbsp of oil in a frying pan and add the seeds. Let them cook and
start to pop then add the garlic, ginger, tomato and the rest of the spices.
Add the potatoes, season really well and cook for another 5-7 minutes stirring
so they take up all the flavour.
3. Mix the salsa
ingredients together. Serve the potatoes topped with 1 or 2 eggs depending on
how hungry you are. Spoon over the salsa and serve some yoghurt and roti on the
side.
·
Per serving 351kcal | protein 7.5g | carbs 55.2g | fat 12.4g |
sat fat 12.4g | fibre 7.2g | salt 0.1g
