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The first recipe will be for one of our most popular side dishes -
Bombay potatoes:

serves 4-6
450g potatoes
salt, to taste
5ml/1 tsp turmeric
60ml/4 tbsp vegetable oil
2 dried red chillies
6-8 curry leaves
2 onions, finely chopped
2 fresh green chillies, finely chopped
50g/2 cups fresh coriander, coarsely chopped
1.5ml/1/4 tsp asafoetida
2.5ml/1/2 tsp of each of the following: cumin, mustard, onion, fennel and nigella seeds
lemon juice, to taste



Scrub the potatoes and cut them into small pieces.  Boil the potatoes in water with a little salt and 1/2 tsp of the turmeric for 10-15 minutes, or until tender.  Drain the potatoes well, then roughly mash them and set aside. 

Heat the oil in a frying pan and fry the dried chillies and curry leaves until the chillies are nearly burnt. 

Add the onions, green chillies, fresh coriander, remaining turmeric and spice seeds to the pan and cook until the onions are soft. 

Fold in the potatoes and add a few drops of water.  Cook over a low heat for about 10 minutesm stirring well to ensure the spices are evebly mixed.  Add lemon juice to taste, and serve. 

107 London Road, Sevenoaks, Kent, TN13 1BH
Tel.: 01732 453 153 / 741 043
Open every day for lunch from 11.00 to 2.30 and for dinner from 5.30 till midnight. 
Oaks Spice 2014