Bombay Breakfast Potatoes Recipes

BOMBAY POTATOES

Bombay potatoes image

Enjoy Bombay potatoes as a brilliant side dish to an epic feast. These Indian-style potatoes made with nuggets of juicy tomato are super-easy to make, spicy and moreish

Provided by Esther Clark

Time 40m

Number Of Ingredients 13

Ingredients

1 thumb-sized piece ginger, grated
2 large garlic cloves
6 large vine tomatoes, halved, deseeded and chopped
800g new potatoes, halved
3 tbsp sunflower oil
1 large onion, thinly sliced
2 green chillies, halved, deseeded and thinly sliced
1 tsp black mustard seeds
2 tsp ground coriander
½ tsp turmeric
1 tsp ground cumin
2 tsp garam masala
small bunch coriander, chopped

Steps:

Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.

Nutrition Facts : Calories 268 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium

BOMBAY POTATOES

Bombay Potatoes image

A yummy Indian side dish, Bombay potatoes are vegan, super simple to make, and family friendly to boot. I have lived in both India and the UK, where this is a popular dish, and this is the one Indian dish that I make that tastes super authentic.

Provided by Diana Moutsopoulos

Categories Side Dish Potato Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

4 potatoes, peeled and cubed
3 tablespoons vegetable oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon cayenne pepper, or to taste
½ teaspoon salt, or to taste
3 tablespoons minced onion

Steps:

Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes.
Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 39.2 g, Fat 11 g, Fiber 5.4 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 305.1 mg, Sugar 2.1 g

BOMBAY POTATOES

Bombay Potatoes image

These can be eaten not just with Indian food but can be served hot or cold with salad, buffets etc. They also freeze well. Not all the spices are essential, but the more the better

Provided by john gearing

Categories Potato

Time 1h20m

Yield 10-15 serving(s)

Number Of Ingredients 18

Ingredients

4 lbs red potatoes
2 large onions, roughly chopped
2 green chilies, chopped
4 dried red chilies
4 tablespoons cooking oil
1/2 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon coriander
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 teaspoon chili powder, to taste
1 teaspoon cumin powder
1 teaspoon sugar
1 teaspoon salt
1 tablespoon black mustard seeds
2 tablespoons lemon juice
1 tablespoon tomato puree
1 tablespoon tomato sauce

Steps:

Boil the potatoes in their skins until cooked.
When cool, peel and chop into cubes (approx 1").
Heat the oil in a large pan, add mustard seeds and dried chillies and cook till the seeds start to pop.
Lower the heat, add the onion and green chillies and fry for 5 minutes.
Add the potatoes and mix well.
Add all the rest of the ingredients and stir fry for 10 minutes Better to remove red chillies as they surface.

Nutrition Facts : Calories 213.7, Fat 6.2, SaturatedFat 0.8, Sodium 258.1, Carbohydrate 36.1, Fiber 4.3, Sugar 5.3, Protein 4.7

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