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
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
KING'S INN BOMBAY SALAD DRESSING - COPYCAT
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
Steps:
- Blend all ingredients together in a blender until smooth.
- Enjoy!
BOMBAY SALAD
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
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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- Cook pasta in a large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside.
- Toast almonds in a small dry skillet over low heat, stirring constantly, until golden, about 2 minutes. Transfer to a plate to cool. Return the pan to the stovetop and add curry powder. Toast, stirring constantly, over low heat until fragrant, about 30 seconds. Transfer to a small bowl; stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper.
- Combine chicken, raisins, scallions, celery and the reserved pasta in a large bowl. Add the dressing and toss to coat. Taste and adjust seasonings with salt, pepper and ground red pepper. Garnish with the toasted almonds.
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