Bombay Potatoes Recipe

Bombay Potatoes are a popular accompaniment to any Indian meal . But how many of us actually know how to make them? We teamed up with Shahena Ali, of the Maharaja Restaurant in Benfleet, Essex, to show you how to prepare them.
Bombay Potatoes
Recipe Ingredients

  • 2 tbsp Cooking Oil
  • 500 g Potatoes, parboiled
  • 1 tsp Mustard Seeds
  • 1 Bay Leaf
  • 1/2 Inch piece of ginger, grated
  • 1 medium Onion, Peeled and sliced
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander powder
  • 1/2 tsp Chilli Powder
  • pinch Salt
  • 1 tsp Lemon juice
  • 1 tbsp Fresh coriander leaves, roughly chopped
  • 1 tsp Grated garlic
  • 2 tomatoes, chopped
  • 1 knife
  • 1 colinder
  • 1 wok or frying pan
  • 1 wooden or metal spoon
Recipe Method

  1. Boil Potatoes and Set Aside
  2. Boil the potatoes in their skin. Put them in a colander and run cold water over them. Peel the potatoes and cut them into 2 inch sized pieces. Keep aside.
  3. Heat Oil
  4. Heat the oil in a wok.
  5. Add Mustard Seeds
  6. Add mustard seeds and Bay leaf. Allow the seeds to splutter. It is a good idea to keep the lid on here, as seeds jump all over if you don’t.
  7. Add Ginger and Onions
  8. Add the ginger and onions. Fry until the onion is medium brown.
  9. Add Spices
  10. Turn the heat down and add all ground spices. Give a quick stir to release flavours.
  11. Add Potatoes
  12. Add the potatoes, turn the heat up to medium and stir fry the potatoes for a few minutes, until all potatoes are well coated with spices.
  13. Cook and Stir
  14. Cook for a further 5 minutes on a low to medium heat, stirring gently from time to time, taking care not to break the potatoes.
  15. Serve
  16. Add coriander leaves and serve hot

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