INGREDIENTS

8 to 10 medium potatoes, peeled & cut into small chunks (Maris Piper are a good variety to use)
½ tsp sea salt
1 tsp turmeric
2 to 4 tbsp rapeseed oil or vegetable oil
1 onion, diced
2 tsp black mustard seeds
2 tsp curry powder or paste or garam masala paste
1 egg
Graham’s Kasundi Chutney to serve alongside

INSTRUCTIONS

Preheat your oven to 200°C 

Place the potatoes in a large saucepan and cover with water.
Add salt and turmeric before bringing your potatoes to the boil and then simmer gently for 5 minutes.

Drain your potatoes and toss them with the remaining ingredients. Make sure all the potatoes are well coated.

Place onto a large roasting pan and pop in the oven for 30 to 40 minutes until nice and crispy. Turning halfway through cooking time.

Fry an egg in a little oil just as the potatoes are ready.
Serve Bombay potatoes with egg on top, alongside Graham’s Kasundi Chutney.