Bombay Salad Recipes

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BOMBAY POTATO SALAD



Bombay potato salad image

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

1.5 kg salad potatoes
extra virgin olive oil
1 teaspoon cumin seeds
1 tablespoon turmeric
1 red onion
1 lemon
2 tablespoons mixed seeds, such as pumpkin and poppy
1 bunch of mixed fresh herbs, such as parsley, mint and coriander
1 large handful of fresh peas

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



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

KING'S INN BOMBAY SALAD DRESSING - COPYCAT



King's Inn Bombay Salad Dressing - Copycat image

Another recipe from King's Inn Restaurant on Baffin Bay in South Texas. If you love avocados, you will love this dressing. I can eat it by itself it is so yummy!!!!

Provided by Stellacaster

Categories     Salad Dressings

Time 10m

Yield 3 cups

Number Of Ingredients 8

2 avocados, peeled and seeded
1/2 tablespoon curry powder
8 ounces sour cream
Worcestershire sauce (to taste)
garlic salt (to taste)
lemon juice (to taste)
salt (to taste)
pepper (to taste)

Steps:

  • Blend all ingredients together in a blender until smooth.
  • Enjoy!

BOMBAY SALAD



Bombay Salad image

Make and share this Bombay Salad recipe from Food.com.

Provided by LoriInIndiana

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup sour cream
1/3 cup chutney, finely chopped
1 teaspoon curry powder
1 tablespoon lime juice
2 cups cooked chicken or 2 cups turkey, shredded
1/3 cup california raisins
1 bunch green leaf lettuce
1 quart chopped iceberg lettuce
1/3 cup shredded coconut, toasted
1/4 cup slivered almonds, toasted
1/4 cantaloupe, peeled and cut into 4 slices
1/4 honeydew melon, peeled and cut into 4 slices

Steps:

  • Combine sour cream, chutney, curry and lime juice. Mix well.
  • In mixing bowl, mix 3/4 cup dressing with chicken and raisins.
  • Cover and chill chicken mixture and remaining dressing.
  • To serve, line salad bowls or serving platter with leaf lettuce and pile torn iceberg lettuce in center.
  • Stir coconut and almonds into chicken mixture.
  • Spoon mixture into center of bowl or platter.
  • Arrange melon slices around chicken mixture.
  • Serve remaining dressing on the side.

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