Bombay potato salad

“This slight twist on an Indian classic uses lighter ingredients to freshen up a widely known dish. Turmeric, the most important spice in Ayurveda, gives the potatoes that familiar colour. Perfect as a side for curry, instead of rice, or even as part of a Sunday roast. ”


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


  1. Preheat the oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil.
  2. Leaving the skins on, halve any larger potatoes, then place them all in the water and parboil for 8 to 10 minutes.
  3. Drain, steam dry, then transfer to a roasting tray. Crush slightly with a fork, drizzle with oil, then sprinkle over the cumin seeds and turmeric. Season, toss to coat, and roast in the oven for 20 to 25 minutes, or until golden and crisp.
  4. Peel, finely slice and place the onion in a shallow bowl, squeeze over the lemon juice and leave to soak.
  5. Toast the seeds in a dry pan and set aside. Pick and finely chop the herb leaves.
  6. When the potatoes are ready, leave to cool a little, then transfer to a serving bowl. Add the onions, herbs, peas and a drizzle of oil. Toss to coat, then serve sprinkled with the toasted seeds.

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