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Bombay Potatoes

Bombay Potatoes

 Prep.Time: 10 mins
 Cook.Time: 35 mins
 Difficulty: Moderate
 4-6

Tools

 Large Saucepan
 Frying Pan
 Vegetable Peeler
 Chopping Board
 Potato Peeler

Ingredients

 450g/1lb Potatoes
 3 Cloves Garlic
 2 Dried Red Chillies
 2 Green Chillies (optional)
 6 Curry Leaves (optional)
 1 tsp Chopped Ginger
 1 tsp Turmeric
 ½tsp Cumin Seeds
 ½tsp Mustard Seeds
 ½tsp Onion Seeds
 ½tsp Fennel Seeds
 50g/2oz Coriander
 Black Pepper


Method

Peel and dice the potatoes into 2cm / ¾" cubes.
Boil the potatoes with half of the tumeric until soft.
Drain the potatoes and set aside.
Peel and finely chop the onions.
Cook the onions, dried chillies and curry leaves (if using) in the frying pan, using the olive oil, on a medium heat until soft.
Chop the garlic finely.
Slice the green chillies.
Chop the coriander.
Add all the ingredients and the potatoes to the frying pan (saving a little of the coriander for garnish).
Add a few tablespoons of water and black pepper to taste.
Stir well to coat the potaotes with the other ingredients.
Cook on a low heat for about 10 minutes, stirring occasionally.
Garnish with remaining coriander.
Serve with a main of your choice.



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