THESE BOMBAY POTATOES are super easy, and quick, to whip up. Bursting with flavours from the Indian subcontinent, this version of bombay potatoes will take your tastebuds on an incredible journey.
HAPPINESS IS….ALL THINGS POTATO !!! I, unapologetically, am a potato lover. There, I’ve said it 😜. Now you either are a potato lover or you not. And for a potato Lover, there are NEVER enough ways to preparing POTATOES. If you browse through my blog, you will a good few ways I have made potatoes. Most preferably, I enjoy it as a side dish. HAVE A LOOK AT THESE POTATO DISHES I HAVE MADE BEOFRE>>>
NOW, This particular Bombay Potatoes, is a step up from my old Aloo Fry.
I created a dish one day, a couple years back, when I tried to ‘Jazz Up’ that simple aloo fry. And then, upon further research, I found that there is a dish called Bombay Potatoes, with similar spicing and methodology that I had used. Hey, we learn something new each day, reminds me of this Quote below by Mahatma Gandhi👌🏼
I am so glad that I had learnt to make this version of Potatoes, which has since become a firm favourite in my home. These are perfect as a side to any grills, or curries. I do not add any onion or tomato to this recipe, but if you prefer to have it with a little more gravy/sauce, then you can add those. It is a wonderful option for a vegetarian meal, all on its own, served with roti/chappati or puris. The simplest of meals, these bombay potatoes, can be ready in under 30 minutes
So, Why not give this version of bombay potato a try, the next time you need a dose of Potato Love… LET ME KNOW…ARE YOU A POTATO LOVER OR NOT!
HAPPY “BOMBAY POTATO” MAKING LOVELIES
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
INGREDIENTS AND INSTRUCTIONS
4 Large potatoes, PEELED AND CUBED (cubed potato according to preference, small or chunky)
1/2 teaspoon Turmeric Powder
1/2 teaspoon Salt
~ Add the cubed potato to a large enough pot, and fill with water until just covering the potatoes. ~ Stir in the Tumeric and Salt
~ Allow potatoes to boil, until soft but holding it’s shape.
~ When cooked through, Strain the potatoes and keep aside.
1/4 cup Oil
1 Tablespoon Ghee/Butter
1/2 teaspoon Whole Cumin Seeds (Jeera Seeds)
1/2 teaspoon Whole Mustard Seeds
1/2 teaspoon Nigella Seeds (Kalonji Seeds)
2 Stems of Curry Leaves + a few more leaves for serving
1/4 Teaspoon Turmeric Powder
1/2 teaspoon Chilli Powder
1/4 teaspoon chilli flakes (Crushed Chillies)
1/2 teaspoon Coriander/Cumin Powder (dhana/jeera mix)
1/4 teaspoon Garam Masala
Salt to season
~ Pre-Heat oven to Grill settings
~ Heat the Oil and Ghee/Butter in the skillet/pan, on medium heat.
~ Add in the whole seeds mentioned, as well as the curry leaves
~ Once the Aroma releases from these seeds and curry leaves, add in the rest of the spices.
~ Follow immediately with the Boiled Cubed Potatoes, and stir through or toss well, so that the potatoes are evenly coated with the spices.
~ Season with salt.
~ Place the pan of Prepared Bombay Potatoes, into the preheated oven, and allow to crisp. You may add more oil or ghee at this stage. (This step can be OPTIONAL)
~ GARNISH WITH FRESH CORIANDER AND MORE CURRY LEAVES BEFORE SERVING, ENJOY!!!
NOTES BY FOODEVA MARSAY
>> The Nigella Seeds (kalonji seeds) may be optional, if not available. However I do highly recommend it, as it serves to impart a wonderful flavouring to the dish, even as you enjoy it after cooking.
>> Adjust amounts of curry leaves and spices as you prefer.
*Kindly Share My recipe as posted, ©www.marriamsayed.com*