Best Bombay Potatoes Great Balls Of Fire Recipes

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BOMBAY POTATOES



Bombay Potatoes image

This a recipee from Jamie Oliver, I could not find a decent recipe on here so I found this one and its very tasty

Provided by student-chef

Categories     Potato

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

6 potatoes
3 tablespoons sunflower oil
1 teaspoon mustard seeds
1 pinch ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1 knob fresh ginger, peeled and finely chopped
4 knobs butter
green beans
fresh coriander, roughly chopped

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.

Nutrition Facts : Calories 688, Fat 21.8, SaturatedFat 2.9, Sodium 61.4, Carbohydrate 113.8, Fiber 15.3, Sugar 5.2, Protein 13.6

BOMBAY POTATOES - GREAT BALLS OF FIRE!



Bombay Potatoes - Great Balls of Fire! image

Make and share this Bombay Potatoes - Great Balls of Fire! recipe from Food.com.

Provided by Team Buffet

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

potato (1 kilo)
onion (2 medium sized)
red chili powder
salt (per taste or 1.5 teaspoons)
any oil (2 tablespoons)
coriander (3 tablespoons)

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.

Nutrition Facts :

BOMBAY POTATO



Bombay Potato image

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

Provided by Daydream

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb whole new potato, scrubbed
salt, to taste
1 teaspoon ground turmeric
3 tablespoons vegetable oil
2 whole dried chilies
6 -8 curry leaves, fresh
2 onions, finely chopped
2 green chilies, finely chopped
2 ounces fresh cilantro, chopped
1/4 teaspoon asafoetida powder
lemon juice
1/2 teaspoon cumin
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seed
1/2 teaspoon nigella seeds (kalonji)

Steps:

  • Place the ingredients for the spice mix in a little bowl and set aside.
  • Cook the potatoes in boiling water, to which has been added a pinch of salt and 1/2 teaspoon turmeric. When tender, drain the potatoes and mash coarsely. Set aside.
  • In a heavy based skillet, heat the oil and saute the curry leaves and dried red chillies until the chillies have darkened in color.
  • Add the onions, chopped green chillies, cilantro leaves, remaining 1/2 teaspoon turmeric, the asafoetida and the spice mix, and cook until the onions are soft and translucent.
  • Fold in the potatoes and a little water to just moisten.
  • Mix well to ensure even distribution of spices, and cook over low heat for about 10 minutes, stirring frequently, but taking care not to mash the potatoes further.
  • Add some lemon juice to taste and serve immediately.

Nutrition Facts : Calories 219.5, Fat 10.8, SaturatedFat 1.4, Sodium 17.7, Carbohydrate 29, Fiber 4.4, Sugar 4.7, Protein 3.8

BOMBAY SPICED POTATOES



Bombay Spiced Potatoes image

A wonderfully aromatic Indian potato dish. A great side dish to any Indian meal...and it's quick and easy too.

Provided by Noo8820

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 large potatoes, peeled and cut into chunks
4 tablespoons sunflower oil
1 garlic clove, finely chopped
2 teaspoons brown mustard seeds
1 teaspoon black onion seeds (optional)
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fennel seed
good squeeze lemon juice
salt and pepper
fresh coriander, chopped, to serve

Steps:

  • Bring a saucepan of salted water to boil, add the potatoes and simmer until just tender. Drain well.
  • Heat the oil in a large frying pan then add the garlic along with the whole and ground spices. Fry gently for about 1-2 minutes, stirring until the mustard seeds start to pop.
  • Add the potatoes and stir fry over a medium heat for about 5-10 minutes until heated through and well coated with the spiced oil.
  • Season well and sprinkle with the lemon juice. Garnish with chopped coriander and serve.

Nutrition Facts : Calories 417.5, Fat 14.6, SaturatedFat 1.9, Sodium 24.1, Carbohydrate 66.1, Fiber 8.8, Sugar 3, Protein 8

BOMBAY POTATOES



Bombay Potatoes image

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

Provided by Yorky1000

Categories     Potato

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
3/4 teaspoon black mustard seeds
3/4 teaspoon chili powder, I use slightly more (or cayenne pepper)
1/2 teaspoon turmeric powder
400 g potatoes, scrubbed and cubed (25 mm)
salt, to taste

Steps:

  • Boil the potatoes, drain and leave to cool.
  • Heat the oil in a wok over a medium flame. When hot, add the mustard seeds. When the seeds begin to pop, add the Cayenne pepper (or chili powder), turmeric and salt. Stir around for 1 minute then add the potatoes and stir fry for 5 minutes at which time they should be brown/yellow and coated in seeds.
  • Reduce the heat to low, cover the wok and allow to cook for a further 5 minutes.
  • Serve hot.

Nutrition Facts : Calories 281.9, Fat 14.2, SaturatedFat 2, Sodium 29.2, Carbohydrate 36, Fiber 5, Sugar 1.7, Protein 4.4

BOMBAY POTATOES



Bombay Potatoes image

This makes the perfect accompaniment to any curry - vegetarian or meat based. They are very easy to make and the fresh flavors are so much better when you cook it yourself. Give it a go. Recipe courtesy of Jamie Oliver. Serves 6-8.

Provided by Sandi From CA

Categories     Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons sunflower oil
1 teaspoon mustard seeds
1 pinch ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1 1/2 tablespoons fresh ginger, peeled and grated
1/2 cup butter
6 potatoes, peeled, parboiled and cut into smallish cubes
4 tomatoes, cores removed and flesh diced
fresh cilantro, roughly chopped

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.

Nutrition Facts : Calories 380.9, Fat 22.8, SaturatedFat 10.7, Cholesterol 40.7, Sodium 159.8, Carbohydrate 41.4, Fiber 6.1, Sugar 3.9, Protein 5.4

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