Bombay Potatoes OAMC Vegetarian

Freeze your own takeaway! This came from an October 1986 Home and Freezer Digest, a British magazine. There are several Bombay Potato recipes, but this one is freezable. Fills four 7.5 x 5x 1.25 inch (19 x 13 x 3 cm) foil trays. Add some tofu and you have a protein-rich main course. Might want to up the quantities of spices a tad if you do.

• Ready In: 20 mins
• Serves: 8
• Yields: 4 trays

Ingredients

• 3  lbs potatoes, cut in 1 inch cubes
• 3  tablespoons  oil
• 1 1⁄2 teaspoons ground cumin
• 1  teaspoon mustard, seed
• 5  bay leaves
• 3  crushed garlic cloves
• 1  teaspoon dry crushed red pepper
• 1  teaspoon salt
• 1  teaspoon turmeric

Directions

1. Boil potatoes about 10 minutes until just softening. Drain.
2. Heat oil in large frying pan and add cumin, mustard seed, bay leaves and chillies (SIC).
3. Cover and fry 2 minutes, shaking pan.
4. Add garlic, potato and turmeric. Cover and steam until potato is soft. Stir gently once.
5. Cool, divide among four trays, seal and labe. Use within 3 months.
6. Reheat from frozen, covered 400F 200C gas 6 for 40 minutes.