Homemade Bombay Potatoes

21 03 2010

  Whilst I am in the mood for jotting down recipes here is my take on one of my absolute favourites, Bombay potatoes, they are the perfect accompaniment to go with any curry be it meat or vegetable based. They are very easy to make and the fresh flavours are great, it tastes a million miles away from the local curry house version!

I am a bit of a chilli fanatic so I tend to really ramp up the heat on this however if you aren’t keen on heat you can  cut back on the fresh chillies or even leave them out all together and use just the chilli powder instead

Ingredients:

3 tbsp vegetable oil

1 red onion finely diced

2 spring onions

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp turmeric

1 tsp ground coriander

1 tsp garam masala

1 tsp chilli powder

3 tsp amchoor (dried mango powder)

2 red chillies finely sliced (you can de-seed the chillies if you want to hold back on the heat)

1 thumb size piece of fresh ginger –  peeled and finely chopped / grated

6 good sized waxy potatoes, peeled, parboiled and cut into cubes about an inch square

4 knobs butter

4 tomatoes

fresh coriander leaves, roughly chopped

Method:

Heat the oil in a pan and fry the spices off the spices for a few minutes.

Add the chopped onion and fry until softened and slightly browned, now add in the chopped chilli and ginger

Add the butter, then the potatoes, making sure they are completely coated in the spicy mixture.

Cook for about 10-15 mins on a medium heat, then stir in the tomatoes and the coriander.

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2 responses

20 04 2010
WhiteLine

It is useful to try everything in practice anyway and I like that here it’s always possible to find something new. 🙂

28 10 2010
Homemade Rogan Josh « "And now for something completely different…"

[…] night at home; I knew straight off the bat that I was going to make my chana masala, onion bhajis, bombay potatoes, flat breads and the lemon pickle that Jamie Oliver made recently in 30 minute […]

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