Sunday, March 8, 2009

Spicy Bombay Potatoes

Indian Cuisine:How To Make Bombay Potatoes


2 tbsp Cooking Oil
500g Potatoes , parboiled
1 tsp Mustard Seeds
1 Bay Leaf
1/2 Inch piece of ginger , grated
1 medium Onion , Peeled and sliced
1/2 tsp Turmeric Powder
1 tsp Coriander powder
1/2 tsp Chilli Powder
pinch Salt
1 tsp Lemon juice
1 tbsp Fresh coriander leaves , roughly chopped
1 tsp Grated garlic
2 tomatoes , chopped


1 knife
1 colinder
1 wok or frying pan
1 wooden or metal spoon


Boil the potatoes in their skin.
Put them in a colander and run cold water over them.
Peel the potatoes and cut them into 2 inch sized pieces.
Keep aside.

Heat the oil in a wok

Add mustard seeds and Bay leaf.
Allow the seeds to splutter.
It is a good idea to keep the lid on here, as seeds jump all over if you don't.

Add the ginger and onions. Fry until the onion is medium brown.

Turn the heat down and add all ground spices.
Give a quick stir to release flavours.

Add the potatoes, turn the heat up to medium and stir fry the potatoes for a few minutes, until all potatoes are well coated with spices.

Cook for a further 5 minutes on a low to medium heat, stirring gently from time to time, taking care not to break the potatoes

Add coriander leaves and serve hot

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