Best Bombay Potatoes Recipes

BOMBAY POTATOES

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.

BOMBAY POTATOES

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.

BOMBAY POTATOES (ALOO)

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+

BOMBAY POTATOES

Steps:

• Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.

BOMBAY BREAKFAST POTATOES

Steps:

• Combine cumin, coriander, turmeric, and cayenne together in a small bowl for spice mix; mix well.
• Cut russet potatoes in half, then into quarters, eighths, and sixteenths.
• Bring a large pot of well-salted water to a boil over medium-high heat. Add potatoes and 2/3 of the spice mixture and continue to boil until just tender and fairly easily pierced with a knife, about 10 minutes. Drain; transfer to a plate and let cool to room temperature, about 30 minutes.
• Wrap potatoes in plastic and refrigerate until thoroughly chilled, 8 hours to overnight.
• Remove potatoes from the refrigerator and cut in half once more.
• Heat butter and olive oil in a nonstick skillet over medium to medium-high heat. Add potatoes and season with salt. Cook until crisped, 3 to 5 minutes. Toss with a spatula and continue to cook until golden brown, 3 to 5 minutes more. Sprinkle with remaining spice mixture, green onions, and chile peppers. Cook until onions and peppers just start to soften, 3 to 4 minutes.
• Transfer potatoes to a plate and top with cilantro.

BOMBAY SWEET POTATOES

Steps:

• Peel potatoes and cut into 2-inch pieces. Place in a saucepan and cover with water. Bring to a boil over medium high heat, cooking until softened (10-15 minutes) Drain.
• In a wok or skillet heat oil over medium high heat. Stir in mustard seeds and bay leaf. When seeds start jumping add ginger and onion. Reduce heat to medium low and add next 5 ingredients (turmeric - salt) and the potatoes. Cook stirring occasionally.
• Stir in tomatoes and a little water if needed and cook a few minutes more or until potatoes are tender.
• Top with cilantro.

BOMBAY POTATOES - GREAT BALLS OF FIRE!

Steps:

• First boil the potatoes. Remove the skin, set them aside, and let them cool off for 30 minute Finely chop the onions.
• Place the 2 tablespoons of oil in a medium sized pan. After the oil is hot, place the onions in the pan.
• After 5 min, add the potatoes, salt and red chili. Keep the flame on low. Mix rather strongly for about 5-7 min so that the potatoes and chili taste properly.
• Place your potatoes on your serving dish and sprinkle finely chopped coriander for decoration.

ROASTED CHICKEN BREAST WITH LEMONY BOMBAY POTATOES

Steps:

• Preheat the oven to 400°F.
• Peel a large potato, cut them into 1-inch dice and put them into a pan of cold salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
• Put a heaped teaspoon of turmeric into a bowl and add the zest of 1 lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh cilantro, a quarter of a red pepper, roughly chopped and a 1-inch piece of fresh ginger, peeled and finely sliced into matchsticks.
• Cut 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl.
• Shake the potatoes up in the colander and add them to the bowl with 1 chicken breast, skin left on. Toss everything around with a splash of olive oil and season well with sea salt and freshly ground black pepper.
• Remove the chicken, put the potatoes into the pan in one layer, and top with the lemon slices and the chicken. Drizzle with olive oil and cook in the middle of the oven for 25 to 35 minutes.

BOMBAY POTATOES

Steps:

• Peel and wash the potatoes then boil in water till they are cooked but still firm (usually this takes around 12-16 minutes)
• Heat the oil in a pan and fry the spices for a few minutes.
• Add the butter, then the potatoes and green beans, making sure they are completely coated in the spicy mixture.
• Cook for about 10-15 mins, then stir in the coriander.

BOMBAY POTATOES

Steps:

• Bring a large pot of water to the boil and salt it well. Place in the potatoes and boil until just tender (up to 30 minutes). When cool enough to handle, peel and chop into 2.5cm cubes.
• Blend together the ginger, garlic and quartered tomato until smooth.
• Heat the oil in a large non-stick frying pan. Add the cumin and mustard seeds and, once the cumin starts to darken, add the onion. Cook for a minute before adding the ginger and garlic mixture, the ground spices and salt. Sauté gently for one to two minutes or until the garlic smells cooked. If you are not sure, taste; it should seem harmonious.
• Add the tomato wedges, stir well and cook for three to four minutes. Tip in the potatoes and cook for three to five minutes to absorb the flavours. Check the seasoning, stir in the chopped coriander and serve.

FAUX BOMBAY POTATOES

Steps:

• Place the turnips into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two.
• Heat the oil in a large skillet over medium-high heat. Fry the yellow mustard seeds, black mustard seeds, and turmeric in the oil until the mustard seeds begin to pop. Add the turnips to the skillet; cook and stir until the turnips are completely heated through, about 5 minutes. Season with salt to serve.

BOMBAY POTATOES

Steps:

• 1. Preheat oven to 400°F (200°C).
• 2. Place potatoes in a large saucepan and cover with water. Stir in a generous pinch of salt and the turmeric, and bring water to a boil over medium-high heat. Once it reaches a boil, reduce heat to low and let simmer for 5 minutes. (Don't overcook or the potatoes will fall apart during roasting. The parboiling is to allow the turmeric to to impart a deep golden color in the potatoes.) After 5 minutes of boiling, drain potatoes.
• 3. Return drained potatoes to saucepan. Add salt, black pepper, cumin, oil, onion, garlic, red chili, mustard seeds, garam masala and chopped cilantro to saucepan, and toss until potatoes are well coated with seasonings. Transfer potatoes to a roasting pan.
• 4. Place roasting pan in oven and roast for 30 to 40 minutes or until potatoes are nicely browned and crispy.
• 5. Serving Suggestions: Place warmed naan bread on 4 plates. Ladle some of the roasted Bombay Potatoes on top of the naan bread. Top each serving with a spoonful of yogurt, and garnish with additional chopped cilantro, if desired. Serve with steamed white rice on the side.

BOMBAY POTATOES

Steps:

• Cook your potatoes tender.
• Meanwhile, add tomatoes, ginger, garlic with a pinch salt and pepper to the bowl of a food processor. Process until smooth, set aside.
• Next heat oil in a large pan. Add the diced onion, chilis, as well as the mustard seeds, garam masala, and cumin. Fry everything for 5 minutes then mix in the potatoes and the mixture of tomatoes, garlic and ginger.
• Cook everything for about 10 more minutes until the potatoes become browned and slightly crunchy. Serve on plates with fresh cilantro.

BOMBAY POTATOES

Steps:

• Boil the potatoes in the water with half the turmeric until you can brake one easily with a fork. Drain well.
• Add the oil to the wok, and get the wok really hot. When really hot and chili and cook for 30 seconds until brown.
• Add the garlic, the onions, Garam Masala,Ground coriander, Fennel seeds, the rest of the turmeric and Black Mustard Seeds, and cook until the onions go slightly tender.
• Now add the potatoes and cook for a further 7 minutes on a medium low heat. If using tomato, add it at this point
• Add Lemon juice, fresh coriander and salt and pepper to taste, and serve with rice or Naan.Top with leftover fresh coriander.