Bombay Potatoes Recipe Madhur Jaffrey

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EASY BOMBAY POTATOES



Easy Bombay Potatoes image

Easy Bombay Potatoes AKA Bombay Aloo - the best ever Indian Spiced Roasties. The perfect partner for any curry recipe or to spice up your Sunday Roast !

Provided by Sarah James

Categories     Side Dish

Number Of Ingredients 7

8 to 10 medium potatoes, peeled & cut into small chunks (I used Maris Piper)
½ tsp sea salt
1 tsp turmeric
2 to 4 tbsp rapeseed oil or vegetable oil
1 onion, diced
2 tsp black mustard seeds
2 tsp curry powder or paste or garam masala (I used Pataks Madras paste)

Steps:

  • Preheat your oven to 200°C / Gas Mark 6 / 390°F
  • Place the potatoes in a large saucepan and cover with water.
  • Add salt and turmeric before bringing your potatoes to the boil and then simmer gently for 5 minutes.
  • Drain your potatoes and toss them with the remaining ingredients. Make sure all the potatoes are well coated.
  • Place onto a large roasting pan and pop in the oven for 30 to 40 minutes until nice and crispy. Turning halfway through cooking time.

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

Categories     Side dish

Time 40m

Number Of Ingredients 13

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

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 (ALOO)



Bombay Potatoes (Aloo) image

An accompanying dish or snack

Provided by sweetunique

Time 45m

Yield Serves 4

Number Of Ingredients 11

500g potatoes - Aloo
2 tbs vegetable oil
½ large onion - diced
2.5cm cube of fresh ginger - shredded (or 1 tsp ginger powder)
1 tsp chilli powder (optional)
1 tsp (white) cumin seeds - jeera
1 tsp garam masala
1 tsp mango powder (optional)
1 tsp mustard seeds
1 tsp sesimi seeds
1 tsp turmeric

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+

BONDA OR BATATA VADA (SPICED POTATO BALL FRITTERS)



Bonda or Batata Vada (Spiced Potato Ball Fritters) image

You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.

Provided by Madhur Jaffrey

Categories     Diwali     Fritter     snack     Potato     Chickpea     Cumin     Spice     Chile Pepper     Rice     Soy Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Vegetarian     Vegan

Yield Makes 16 bondas

Number Of Ingredients 20

For the potatoes:
1½ lbs unpeeled waxy potatoes (I use red ones), freshly boiled and cooled
2 tablespoons olive or peanut oil, plus more for deep-frying
Generous pinch of ground asafetida
¼ teaspoon whole brown or yellow mustard seeds
4 tablespoons finely chopped onions
2 teaspoons peeled and very finely chopped fresh ginger
1-2 fresh green chilies, finely chopped
1 teaspoon ground cumin
3 tablespoons chopped fresh cilantro
1½-2 teaspoons lime or lemon juice
1 teaspoon salt, or to taste
For the batter:
1¼ cups chickpea flour (besan or gram flour)
¼ cup rice flour (also called rice powder)
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ajowan seeds
Generous pinch of ground asafetida
½ teaspoon ground turmeric

Steps:

  • Peel the cooked and cooled potatoes and crush them. You are aiming for a very coarse version of mashed potatoes.
  • Put the 2 tablespoons of oil in a medium, preferably nonstick frying pan and set over medium heat. When hot, add the asafetida. A second later, add the mustard seeds. As soon as they pop, a matter of seconds, add the onions, ginger, green chilies, cumin, and fresh cilantro. Stir for a minute. Add the crushed potatoes, lime juice, and salt. Turn the heat to low and mix all the ingredients well. Taste for balance of flavors and make adjustments, if needed. Set aside until cool enough to handle, then make 16 balls, each about 1- inches in diameter. Transfer to a plate and set aside.
  • Combine all the ingredients for the batter in a bowl. Slowly add water, about 2 tablespoons less than 1 cup, mixing and breaking up any lumps as you go. You should have a thick but flowing batter.
  • Put a 2 inch depth of oil in a deep frying pan, wok, or karhai and set over medium-low heat. Give it time to get hot.
  • Dip a potato ball in the batter, making sure it is well covered. Carefully lower it into the hot oil. Do this rapidly with half the balls. Fry, turning frequently for 5-6 minutes or until the outside batter looks crisp. It should not turn dark. Remove with a slotted spoon and drain on a paper towel. Make a second batch the same way.
  • Serve while still crisp and hot.

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