A good recipe for Bombay Potatoes?!
Answers: I want to cook bombay potatoes for a dinner party. Some of the guests may not be into anything too spicy.
3 tablespoons sunflower oil
1 teaspoon mustard seeds
Pinch ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1 knob fresh ginger, peeled and grated
4 tbsp. butter
6 potatoes, peeled, parboiled and cut into cubes
4 tomatoes, cores removed and flesh diced
Handful fresh coriander, roughly chopped
Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.
fart on them, that will give it some flavour
what are bombay potatoes
Aloo Bhaji
Ingredients: 1 kg raw potato-peeled and diced
1/2 tbsp red chillie powder
1 tsp turmeric powder
1 tbsp coriander powder
salt to taste
2 tbsp kasoori methi
1/2 tsp garam masala powder
1 tsp amchoor powder
1 tsp whole cumin
1 tsp chopped green coriander
2 cups water
ghee to shallow fry
To Garnish
fresh coriander
ginger julienne
chopped green chillies
Method: Heat ghee in a pan and add whole cumin. When it crackles add potato and cook for a minute.
Now add red chilly powder, coriander powder, turmeric powder, salt and kasoori methi. Mix it well.
Now add water, bring to a boil, cover & cook over slow fire.
When the water evaporates and the vegetable is dry, add amchoor, garam masala and green coriander.
Garnish with fresh coriander, ginger juliennes and green chillies and serve._
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Sem Aloo
Ingredients: 500 gm sem
300 gm potatoes-peeled
1/4 cup oil
1 tsp cumin seeds
1 tbsp finely chopped ginger
2 tsp coriander powder
salt to taste
1/2 tsp turmeric
1 tsp dry mango powder
1/2 tsp chilli powder
1/4 tsp garam masala
Method: Wash, string and cut the beans into small pieces, horizontally. Cut the potatoes into cubes to match the beans.
In a heavy-based pan, heat the oil and add the cumin seeds. When they splutter, add the chopped ginger and saute till slightly brown.
Add the vegetables and saute over a high heat till they look glossy.
Lower the heat and add the coriander powder, salt, turmeric, chilli powder and the garam masala. Mix well and cook covered over a low heat till it turns tender, stirring off and on to ensure that it does not scorch. Takes 20-30 minutes.
Add the mango powder, saute for a few minutes more and serve.
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Badi Aloo Matar
Ingredients: 250 gm potatoes-boiled in their jackets and peeled
5-6 badis- or more if small
2 cups shelled peas
1/4 cup ghee
1 tsp cumin seeds
1 tbsp finely chopped ginger
1/2 cup grated tomatoes
salt to taste
1/2 tsp turmeric
1/4 cup yoghurt-beaten smooth
2 1/2 cups water-approx.
1 tbsp chopped coriander leaves
Method: Break the potatoes in the palm of your hand and set aside. Heat the ghee and add the nuggets in very quickly. Stir till they get slightly darker. Remove from ghee.
In the same ghee, add cumin seeds and ginger. Saute till the ginger turns a light brown, then add the tomatoes.
Stir-fry till the fat separates. Add the potatoes and the peas. Cook over high heat till lightly fried. Add salt, turmeric, and the nuggets. Add enough water to cover the mixture and bring to a boil.
Simmer till the peas are cooked and the nuggets are soft, but retain their shape. If nuggets take very long to cook, it is advisable to cook them in some water after frying them. Then add nuggets with water to potato mixture.
Mix in the yoghurt and serve garnished with coriander leaves.
Bombay potato
Serves 3-4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
3 tbsp sunflower oil
1 tsp mustard seeds
? tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
1 tsp chili powder
5cm/2in piece fresh ginger, grated
1kg/2lb 3oz potatoes, peeled, and cut into smallish cubes
350ml/12fl oz vegetable stock
4 tomatoes, roughly chopped
1 bunch coriander, roughly chopped
Method
1. Heat a wok until hot and add the oil.
2. Add all the spices and the ginger and stir-fry for one minute until fragrant.
3. Add the potatoes and stir to coat in the spices.
4. Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender.
5. Stir in the tomatoes and coriander.
6. Season with salt and freshly ground black pepper and serve.
Bombay Potatoes Recipe
Ingredients:
1 1/2 pound new potatoes in their skins, halved or quartered
4 tablespoons cooking oil or better still, proper ghee
1 1/2 teaspoon turmeric
1 tablespoon ground coriander
3 bay leaves
1 tablespoon garam masala
1/2 teaspoon chilli powder
1/4 pint water
salt to taste
Directions:
Heat the ghee and fry off the turmeric and bay leaves for 20 seconds or so. Lob in the potatoes, swirl them around so they are evenly coated and then add the water. Cook until the potatoes are starting to soften (10mins or so). Add the Garam masala, chilli powder and salt to taste. Continue to cook until just soft enough to eat. DON'T OVER DO IT. Drain off most of the remaining liquid and flash fry the potatoes in a little ghee. The idea is to get the outsides crisp and dry but not burnt.
To serve: A bit of fresh coriander for garnish and away you go.
Dead Simple Bombay Potatoes
This is a wonderfully simple Bombay Potatoes recipe with easy to find ingredients.
The Ingredients
3 large potatoes peeled and diced into 1cm pieces
2 tablespoons brown mustard seeds
2 ? tablespoons cooking oil
1 ? chilli powder
1 teaspoon turmeric
salt to taste
Fresh coriander for garnishing
The Recipe
Boil or microwave the potatoes until tender and then plunge them into cold water.
In a frying pan cook the mustard seeds in the oil until they start to pop.
Stir in the chilli and turmeric.
Add the potatoes and gently stir until they are coated in the oil.
Continue to cook until the potatoes begin to go crisp.
Serve garnished with the coriander.