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
BOMBAY POTATOES RECIPE
Crispy on the outside, fluffy on the inside, and richly spiced with Indian flavors -- this Bombay Potatoes recipe is the perfect side dish for any Indian meal!
Provided by The Wanderlust Kitchen
Categories Side Dishes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Place the potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and enough water to cover by one inch. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer to a large bowl.
- Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with potatoes. Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the pre-heated oven for 30 to 40 minutes, flipping the potatoes once half-way through. Remove from oven once the potatoes are fork-tender. Serve hot.
- Optionally garnish with parsley leaves
Nutrition Facts : ServingSize 1 serving, Calories 171 kcal, Carbohydrate 28 g, Protein 4 g, Fat 6 g, Sodium 410 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 5 g
BOMBAY SPICED POTATOES
A wonderfully aromatic Indian potato dish. A great side dish to any Indian meal...and it's quick and easy too.
Provided by Noo8820
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a saucepan of salted water to boil, add the potatoes and simmer until just tender. Drain well.
- Heat the oil in a large frying pan then add the garlic along with the whole and ground spices. Fry gently for about 1-2 minutes, stirring until the mustard seeds start to pop.
- Add the potatoes and stir fry over a medium heat for about 5-10 minutes until heated through and well coated with the spiced oil.
- Season well and sprinkle with the lemon juice. Garnish with chopped coriander and serve.
Nutrition Facts : Calories 417.5, Fat 14.6, SaturatedFat 1.9, Sodium 24.1, Carbohydrate 66.1, Fiber 8.8, Sugar 3, Protein 8
BOMBAY POTATOES
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
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 - GREAT BALLS OF FIRE!
Make and share this Bombay Potatoes - Great Balls of Fire! recipe from Food.com.
Provided by Team Buffet
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- First boil the potatoes. Remove the skin, set them aside, and let them cool off for 30 minute Finely chop the onions.
- Place the 2 tablespoons of oil in a medium sized pan. After the oil is hot, place the onions in the pan.
- After 5 min, add the potatoes, salt and red chili. Keep the flame on low. Mix rather strongly for about 5-7 min so that the potatoes and chili taste properly.
- Place your potatoes on your serving dish and sprinkle finely chopped coriander for decoration.
Nutrition Facts :
BOMBAY POTATOES
This makes the perfect accompaniment to any curry -- vegetarian or meat based. They are very easy to make and the fresh flavors are so much better when you cook it yourself. Give it a go.
Provided by Jamie Oliver
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.
BOMBAY POTATOES
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
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
BOMBAY POTATOES
This a recipee from Jamie Oliver, I could not find a decent recipe on here so I found this one and its very tasty
Provided by student-chef
Categories Potato
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and wash the potatoes then boil in water till they are cooked but still firm (usually this takes around 12-16 minutes)
- Heat the oil in a pan and fry the spices for a few minutes.
- Add the butter, then the potatoes and green beans, making sure they are completely coated in the spicy mixture.
- Cook for about 10-15 mins, then stir in the coriander.
Nutrition Facts : Calories 688, Fat 21.8, SaturatedFat 2.9, Sodium 61.4, Carbohydrate 113.8, Fiber 15.3, Sugar 5.2, Protein 13.6
BOMBAY POTATO
Make and share this Bombay Potato recipe from Food.com.
Provided by Daydream
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place the ingredients for the spice mix in a little bowl and set aside.
- Cook the potatoes in boiling water, to which has been added a pinch of salt and 1/2 teaspoon turmeric. When tender, drain the potatoes and mash coarsely. Set aside.
- In a heavy based skillet, heat the oil and saute the curry leaves and dried red chillies until the chillies have darkened in color.
- Add the onions, chopped green chillies, cilantro leaves, remaining 1/2 teaspoon turmeric, the asafoetida and the spice mix, and cook until the onions are soft and translucent.
- Fold in the potatoes and a little water to just moisten.
- Mix well to ensure even distribution of spices, and cook over low heat for about 10 minutes, stirring frequently, but taking care not to mash the potatoes further.
- Add some lemon juice to taste and serve immediately.
Nutrition Facts : Calories 219.5, Fat 10.8, SaturatedFat 1.4, Sodium 17.7, Carbohydrate 29, Fiber 4.4, Sugar 4.7, Protein 3.8
BOMBAY SWEET POTATOES
Make and share this Bombay Sweet Potatoes recipe from Food.com.
Provided by ellie_
Categories Yam/Sweet Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Peel potatoes and cut into 2-inch pieces. Place in a saucepan and cover with water. Bring to a boil over medium high heat, cooking until softened (10-15 minutes) Drain.
- In a wok or skillet heat oil over medium high heat. Stir in mustard seeds and bay leaf. When seeds start jumping add ginger and onion. Reduce heat to medium low and add next 5 ingredients (turmeric - salt) and the potatoes. Cook stirring occasionally.
- Stir in tomatoes and a little water if needed and cook a few minutes more or until potatoes are tender.
- Top with cilantro.
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