Bombay Potato Salad

Need

• 600 Grams new potatoes, scrubbed and cut into smaller pieces if needed
• water for steaming
• 1 Tablespoon Landsdale Curry Powder (or your fave yellow curry powder) Recipe
• 1 Teaspoon cumin seeds
• 1 Teaspoon coriander seeds
• 1 Teaspoon yellow mustard seeds
• 100 Grams Extra Virgin Olive Oil (EVOO) plus more as required BUY
• 1 brown onion peeled and diced
• Generous Pinches pink salt flakes BUY
• 1 Handful fresh mint
• 1 Handful fresh coriander or cilantro
• 1 Handful curry leaves
• 100 Grams fresh lemon juice

• To Serve

• 1 red chilli sliced
• Yoghurt Mint Dip Recipe
• 2-3 Tablespoons Mango Chutney or to taste Recipe

Do

1  

Halve the potatoes (or quarter them depending on the size) and place into the Varoma dish and tray.

2  

Bring 1L of water to the boil 8 m/Varoma/speed 1.

3  

Set Varoma into position and steam potatoes for 40 min/Varoma/speed 4. Drain water from the bowl and return the Varoma to the top of the still hot Thermomix with the lid off and allow the potatoes to 'steam' dry.

4  

Place all the spices and EVOO into a large cast iron frying pan and fry off until fragrant, add diced onion and the dry potatoes. Toss with plenty of EVOO as required until they are golden and toasty and fragrant. Add salt flakes to taste and finish off with fresh herbs.

5  

Serve warm, drizzled with the lemon juice and accompanied with the Yoghurt Mint Dip and Mango Chutney to taste.