BOMBAY POTATO SALAD
This slight twist on an Indian classic uses lighter ingredients to freshen up a widely known dish. Turmeric, the most important spice in Ayurveda, gives the potatoes that familiar colour. Perfect as a side for curry, instead of rice, or even as part of a Sunday roast.
Provided by Georgina Hayden
Categories Sides Jamie Magazine Vegetables Alfresco Dinner Party Sunday lunch Indian
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil.
- Leaving the skins on, halve any larger potatoes, then place them all in the water and parboil for 8 to 10 minutes.
- Drain, steam dry, then transfer to a roasting tray. Crush slightly with a fork, drizzle with oil, then sprinkle over the cumin seeds and turmeric. Season, toss to coat, and roast in the oven for 20 to 25 minutes, or until golden and crisp.
- Peel, finely slice and place the onion in a shallow bowl, squeeze over the lemon juice and leave to soak.
- Toast the seeds in a dry pan and set aside. Pick and finely chop the herb leaves.
- When the potatoes are ready, leave to cool a little, then transfer to a serving bowl. Add the onions, herbs, peas and a drizzle of oil. Toss to coat, then serve sprinkled with the toasted seeds.
Nutrition Facts : Calories 169 calories, Fat 4.6 g fat, SaturatedFat 0.8 g saturated fat, Protein 3.8 g protein, Carbohydrate 26.5 g carbohydrate, Sugar 2.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre
BOMBAY POTATOES
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
Categories Side dish
Time 40m
Number Of Ingredients 13
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
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