How to make Chiman’s Bombay Potatoes Spice Blend in a thermal cooker – Medium.
The potatoes can be boiled in a Thermal Cooker if you have one using the instructions below.
If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.
- 1kg new potatoes (cooked in your thermal cooker)*
- 5-6 tbsp vegetable oil
- 2 tbsp freshly squeezed lemon juice
- Boil the potatoes in their jackets until just soft (if not using a thermal cooker to cook them).
- Drain and allow to cool completely.
- Peel and dice into 3 cm cubes.
- Heat oil in large, heavy frying pan or wok. When hot, add spices; sizzle for 15 seconds.
- Add potatoes; stir fry for 5 minutes.
- Sprinkle with lemon juice and serve.
* To cook your potatoes in a thermal cooker place them in the inner pot and cover with boiling water. Bring back to the boil and place the inner pot into the outer insulated container. Shut the lid and leave for a minimum of 1 hour to cook without power.
Serve with rice and any other Chiman’s main dishes.
- Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
- If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
- If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
- If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
- If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
- We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
- Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
- An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish
Sesame Seeds, Sea Salt, Black Mustard Seeds, Cumin, Chillies, Fenugreek, Turmeric, Asafoetida, Black Pepper