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Bombay Potatoes

By the winner of the 'Cook with Antony' competition, Manju Ram.
Serves 2-4

675g/1.5lb red-skinned potatoes, peeled
4 tbsp sunflower oil
1/2 tsp black mustard seeds
4 pinches chilli powder or 4 dried red chillies
1/2 tsp ground turmeric
salt, to taste

Place the potatoes in a pan of boiling salted water, cover and cook for about 15 minutes until almost tender (or you can do this in a microwave on high for 4 minutes). Drain the potatoes and set aside until cool enough to handle, then chop them into halves then into quarters so that they are all about the same size.

Heat the oil in a pan. To check that the oil is hot enough, add a sprinkling of mustard seeds. If they pop, the oil is ready so add the remainder of the mustard seeds. Add the chilli powder or dried red chillies to the pan with the ground turmeric and a good pinch of salt. Fry for 1 minute, stirring continuously, until well combined and aromatic.

Tip the potatoes into the pan and fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They should look quite yellow in colour. Reduce the heat, cover the pan and cook for a further 5 minutes until the potatoes are completely tender. Serve at once as an accompaniment to a chicken or a meat curry.

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