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 (ALOO)
An accompanying dish or snack
Provided by sweetunique
Time 45m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Scrub the potatoes well and cut to bite size (no need to peel). Place potatoes in a pan of salted boiling water and boil until cooked but still firm.
- Heat the vegetable oil in a frypan. Fry the cumin and mustard seeds until they start to pop, put to one side.
- Fry the ginger for about a minute, put to one side.
- Fry the onion until opaque not quite soft, then add the turmeric, mango powder, chili powder and cook together for 2 minutes. Combine the cumin, mustard seeds, sesimi seeds and cooked ginger with the spiced onion adding a little of the potato's salt water if needed to form a runny paste and add the garam masala.
- Add the potatoes to the fry pan mixture and stir gently until fully coated.
- Serve Bombay potato - Bombay aloo hot or cold.
- Calories in a portion (200g) of Bombay potatoes: 200kcal+
CAULIFLOWER WITH POTATOES (ALOO GOBI)
Aloo gobi, or cauliflower with potatoes, is a classic Punjabi dish with a variety of interpretations, Madhur Jaffrey's recipe features garlic, fenugreek and green chillies.
Provided by Madhur Jaffrey
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- Start with the deep-frying. Pour the oil into a karhai or wok and set it over a medium-high heat. Wait for it to get very hot. Fry the cauliflower florets (not the stalks or leaves) in two batches, for about two minutes each batch, or until light brown all over. Remove and drain on kitchen paper. Ensure the oil has time to reheat between batches. Now carefully add the potato to the oil, standing back in case of splashes, and fry for five to six minutes, or until golden all over. Remove and drain on kitchen paper. (Strain the oil and save it for future use.) Now for the rest. Set a clean karhai, wok or heavy-based pan, about 20 centimetres (8 inches) in diameter, over a medium heat. Pour in the oil and, when hot, add the onion. Sauté for two minutes, then add the cumin seeds. Stir for three to five minutes, or until the onion is light brown. Spoon in the garlic and ginger. Stir for two minutes, adding a splash of hot water if it starts to stick. Add the tomato and cook for five minutes, or until completely integrated. Sprinkle in the chillies and salt and stir for one minute. Crumble in the fenugreek, stirring for one minute. Spoon in the turmeric and mix well. Add another splash of water if necessary, then tip in the cauliflower stalks and leaves and cook, stirring, for six minutes, or until soft. Add a little water if the pan seems to dry out. Now put in the deep-fried cauliflower florets and potato and the chopped coriander, mix gently and cook for a final two minutes, then serve. Recipe adapted for the Curry Nation cookbook from an original recipe by Gurbax Kaur (Bradford).
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