Bombay Potato
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 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
-
Spice Mix
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon fennel seed
- 1⁄2 teaspoon nigella seeds (kalonji)
directions
- 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.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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