Bombay Potatoes

No two recipes for Bombay potatoes are alike.

Here is mine: It’s the bomb, eh!

Ingredients

  • (4) potatoes cut into cubes
  • 1 large onion chopped
  • 1 tin brown lentils drained but not rinsed
  • 1 tin chickpeas drained
  • 2 tomatoes chopped
  • a cup of chopped capsicum
  • garlic in copious quantity
  • 1 teaspoon chopped ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon whole cumin seed
  • 1/2 teaspoon whole fenugreek seed
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon tumeric
  • 1 teaspoon vegetable stock powder
  • 2 or three chillis
  • a pinch of asafoetida or 1/2 teaspoon galangal
  • a tablespoon of butter or ghee and a teaspoon of peanut oil
  • a cup of water
  • 1 teaspoon garam masala

Method

  1. Heat the butter and oil in a pan and fry the onion until translucent
  2. Add the spices except the garam masala and stir until fragrant
  3. add the potato and cook for 5 minutes, stirring occasionally until the spuds are coated with spices and start to brown
  4. add water and as soon as it comes to a simmer, turn the heat down
  5. cook covered on low heat  for ten minutes until the potato is not quite cooked.
  6. add the remaining ingredients except the garam masala, and bring to a simmer uncovered , stirring periodically until the sauce thickens and almost evaporates
  7. sprinkle with garam masala , stir and cover
  8. turn off the heat
  9. leave to stand for ten minutes before serving

With naan is nice.  Or  fill a warm wrap.

Bombay Potatoes

Bombay Potatoes

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About Alan

Settling into my 7th decade and still determined not to grow up too soon.
This entry was posted in curry, Indian, potato, Vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

2 Responses to Bombay Potatoes

  1. Alan says:

    Thanks! I had some great teachers in Fiji.

please comment

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