No two recipes for Bombay potatoes are alike.
Here is mine: It’s the bomb, eh!
- (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
- Heat the butter and oil in a pan and fry the onion until translucent
- Add the spices except the garam masala and stir until fragrant
- add the potato and cook for 5 minutes, stirring occasionally until the spuds are coated with spices and start to brown
- add water and as soon as it comes to a simmer, turn the heat down
- cook covered on low heat for ten minutes until the potato is not quite cooked.
- add the remaining ingredients except the garam masala, and bring to a simmer uncovered , stirring periodically until the sauce thickens and almost evaporates
- sprinkle with garam masala , stir and cover
- turn off the heat
- leave to stand for ten minutes before serving
With naan is nice. Or fill a warm wrap.