Bombay potatoes: Difference between revisions
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Revision as of 09:26, 23 November 2014
| Bombay potatoes | |
|---|---|
 |
| Bombay potatoes with red peppers | |
| Servings: | Serves 4 |
| Ready in: | 35 minutes (with pre-cooked potatoes) |
| Prep. time: | 10 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
When I started my Indian cookery course, this was the first dish we made. It is so easy!
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1lb potatoes, warm, (parboiled and cut into bite-sized chunks)
- 2 medium onions
- 1 teaspoon mustard seeds
- 2 green chillies (deseeded)
- 6 curry leaves (3 bay leaves would make a poor substitute)
- 3-4 sprigs of fresh coriander leaves, chopped
- ½ teaspoon turmeric powder
- ½ teaspoon of lemon juice
- 2 tablespoons of ghee or oil
- 1 teaspoon of salt
Method
- Heat the oil in a wok or large pan
- Add mustard seeds and fry until they pop
- Add the onions and fry for 3 minutes
- Add the warm potatoes and the dry spices and fry on a medium heat for about 10/15 minutes
- After 5 minutes, add the chillies
- Add lemon juice, chopped coriander and serve
Variations
If you want to make the Bombay potatoes with red peppers, pictured, just add a de-seeded, sliced red pepper (or any coloured sweet pepper) at the same stage as the onions.