Bombay potatoes recipe



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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

These potatoes taste gorgeous for lunch or dinner with chapatis, rotis or tortillas. The spices can be found at any Indian shop.

141 people made this

IngredientsServes: 4

  • 4 large potatoes, peeled and cubed
  • 1 1/2 tablespoons ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 2 green chillies, chopped
  • 1 (2.5cm) piece fresh root ginger, finely chopped
  • 1 teaspoon chilli powder
  • 1 teaspoon coriander, ground
  • 1 teaspoon amchoor (dried mango powder)
  • 1/2 teaspoon salt
  • 1 bunch fresh coriander, chopped

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Place the potatoes in a saucepan with enough water to cover. Bring to the boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.
  2. Heat the ghee in a large frying pan over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chillies and ginger. Season with chilli powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with coriander to serve.

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Reviews & ratingsAverage global rating:(36)

Reviews in English (29)

Beautiful . I made these tonight and added the picture to you recipe . I made a few little tweaks as i have an actifryer and they were gorgeous with my saag paneer and fried lamb chops (indian style)-31 Jan 2013

this turned out to be brilliant. I did not need the last 15 mins to cook it... Added garlic and ginger paste and now making fresh nan bread to roll it up in.-08 Jul 2012

I used sunflower oil in place of ghee, some chilli oil (because I had no fresh green chillies), and finely-chopped fresh mango instead of amchoor powder. It was quick, easy and absolutely delicious - I will definitely be making this again!-22 Jun 2012


Our authentic blend of aromatic spices including paprika, cumin and coriander for a beautifully balanced Tikka Masala dish.

Ingredients

Serves 4 people

  • 600g baby new potatoes, scrubbed and cleaned
  • 2 tbsp. Patak's Tikka Masala Spice Paste
  • 1 tbsp Patak's Mango Chutney
  • 8 shallots, peeled
  • 6 cloves of garlic, unpeeled
  • 2 tbsp olive oil
  • 1 tbsp. butter
  • A handful of coriander (keep some aside for garnish)
  • A pinch of black pepper
  • A pinch of sea salt

Method

  1. Preheat an oven to 200°C/400°F/gas 6.
  2. In a bowl mix together the Patak's Tikka Masala Spice Paste, Patak's Mango Chutney, olive oil, butter, shallots, and the baby new potatoes.
  3. Lay a large piece of foil flat and pour the contents of the bowl into the middle.
  4. Chop your coriander and sprinkle over the top of the potatoes.
  5. Bash the garlic cloves with a heavy object and place them with the skins left on in the foil parcel.
  6. Sprinkle over the black pepper and close up the parcel so no steam can escape.
  7. Place onto a baking tray and bake in the preheated oven for 30-45 minutes, or grill on the BBQ. The potatoes should be soft and fluffy.
  8. Just before serving, add a few fresh sprigs of rosemary for colour and sprinkle with sea salt.

Serves 4 people

  • 600g baby new potatoes, scrubbed and cleaned
  • 2 tbsp. Patak's Tikka Masala Spice Paste
  • 1 tbsp Patak's Mango Chutney
  • 8 shallots, peeled
  • 6 cloves of garlic, unpeeled
  • 2 tbsp olive oil
  • 1 tbsp. butter
  • A handful of coriander (keep some aside for garnish)
  • A pinch of black pepper
  • A pinch of sea salt
  1. Preheat an oven to 200°C/400°F/gas 6.
  2. In a bowl mix together the Patak's Tikka Masala Spice Paste, Patak's Mango Chutney, olive oil, butter, shallots, and the baby new potatoes.
  3. Lay a large piece of foil flat and pour the contents of the bowl into the middle.
  4. Chop your coriander and sprinkle over the top of the potatoes.
  5. Bash the garlic cloves with a heavy object and place them with the skins left on in the foil parcel.
  6. Sprinkle over the black pepper and close up the parcel so no steam can escape.
  7. Place onto a baking tray and bake in the preheated oven for 30-45 minutes, or grill on the BBQ. The potatoes should be soft and fluffy.
  8. Just before serving, add a few fresh sprigs of rosemary for colour and sprinkle with sea salt.

This is a healthy recipe for Bombay Potatoes, a typical Indian dish. Quick and simple, and oh sooo yummy!

Ingredients

  • 2 tsp cumin seeds
  • 2¾ cups potato cubes
  • 3 tbsp oil
  • 2 tsp green chilli paste
  • 1/4 tsp turmeric powder, optional
  • 1½ tsp lemon juice
  • Salt to taste
  • 2 tbsp finely chopped cilantro

Instructions

  1. Heat the oil in a non-stick skillet and add the cumin seeds.
  2. When the seeds crackle, add the potatoes, mix well, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the potatoes are cooked, while stirring occasionally.
  3. Add the green chilli paste, turmeric powder, lemon juice, salt and cilantro, mix well and cook on a medium flame for a minute or two, again stirring occasionally.
  4. Serve hot.
Nutrition Information

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.


You can reheat Bombay potatoes in the microwave. Just cover them over with some kitchen paper and microwave on a low heat for about 30 seconds/1 minute depending on the portion size. You can add a tablespoon or two of water to the potatoes too just to steam them and make sure they’re just as soft as when you had them the day before.

If you want your Bombay potatoes to be a little more crisp when reheating, we’d recommending putting on a baking tray in the oven on a low heat. Check every 5 minutes until piping hot.


Bombay potatoes

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For 4 people
1 kg potatoes
300 ml of tomato sauce
1 tomato
1 onion
2 cloves of garlic
a piece of ginger (or .5 teaspoon powdered)
a bit of turmeric (or .5 teaspoon powdered)
a few leaves of fresh coriander (or .5 teaspoon dried)
some curry leaves (the plant, even dried)
2 teaspoons Indian spice mixture garam masala
chilli (fresh or powder, amount according to taste)
2 teaspoons mustard
0.5 teaspoons cumin seeds
0.5 lemon juice
2 tablespoons sesame oil
salt

Peel the potatoes, cut them into cubes and cook by steaming.
Meanwhile chop the tomato.
Finely chop the onion, garlic, ginger and turmeric.
In a large pan, pour the oil and sauté the chopped obtained, adding a few tablespoons of water.
Add the tomato and, when boiled potatoes are soft, pour themselves into the pan.
Add all other ingredients and mix carefully.
Simmer on low heat for about 5 minutes, so as to amalgamate all the flavors and thicken the tomato sauce.
Serve hot.


Recipe Summary

  • 3 turnips, diced
  • ¼ cup vegetable oil
  • ½ teaspoon yellow mustard seed
  • ½ teaspoon black mustard seed
  • 1 ½ teaspoons ground red pepper
  • 1 teaspoon ground turmeric
  • salt to taste

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.


What is Bombay Aloo / Bombay Potatoes?

Bombay Potatoes are a dry potato side dish, spiced with garlic & spice powders, and go really well with a curry. Sometimes just the onions are added and sometimes onion & tomatoes are both added this is the recipe.

Serve this best-ever Bombay potato together with Dal Makhani, Cucumber Raita, Cumin Rice & Roti to complete the great Indian meal combo.

BTW – This list for 9 EVERYDAY INDIAN MEALS IS AWESOME. Don’t forget to check out the extensive Meal Plan ideas.

THIS BOMBAY POTATOES

are just so delicious and easy to make

can be prepared in a jiffy with minimal spices.

goes perfectly with your chicken curry too

is VEGAN, GLUTEN FREE & DAIRY FREE

You have to give this really easy delicious Indian spiced spuds recipe a try and tell me how much you loved them. Yes, my family including my 6 years old missy loves them and she certifies it the Best Ever Bombay Aloo!

Easy Bombay Aloo requires just 10 ingredients including Potatoes, Salt & Oil! Most of them are pantry staple ingredients. It’s a kind of misconception, that Indian cooking is complex and has got an extensive list of ingredients. But it’s actually not like that.


I have long had a love of "marrying" two recipes into one for a new and wonderful dish. That's what has happened with this new slow cooker curry recipe, Bombay Potatoes and Chickpeas Tomato Curry.

Ingredients

  • 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 5 large Yukon Gold potatoes, skins on, well scrubbed, diced (about 7 ½ cups see notes)
  • 1 (28-ounce) can petite-cut diced tomatoes, undrained
  • 1 1/2 cups tomato juice
  • 1 tbsp olive oil
  • 1 ½ cup onions, chopped (I used two medium-sized onions)
  • 4 cloves minced garlic
  • 1 tsp fresh ginger (or 1 tbsp ground ginger)
  • ¼ tsp ground ginger
  • 1 tbsp curry powder, or more to taste
  • 1 tbsp chili powder
  • ¼ tsp cayenne pepper
  • ½ tsp ground cumin
  • ¼ tsp coriander
  • 1 tsp sea salt

Instructions

  1. In 5- to 6-quart slow cooker, add chickpeas, potatoes, tomatoes, tomato juice, olive oil, onions, garlic, ginger, curry powder, chili powder, cayenne pepper, cumin, coriander, and sea salt. Stir all together.
  2. Cook on low for 8 to 10 hours or high for about 4 hours (see notes). Serve alone, with Naan bread (link to recipes above), or even a non-Indian bread like cornbread, popovers, or muffins--corn, cheese, or "bran."

Notes

I usually use V-8 juice versus plain tomato juice because Mr. GFE drinks that daily, so I always have it on hand.

Feel free to add in one or two cups of cooked ground beef or roasted chicken about a half hour to an hour before the cooking time ends if you want to make this a dish for die-hard carnivores.

I’d also check at the 2 to 3 hour point if cooking on High to ensure ingredients are not sticking or burning stir if needed.

Peeling the potatoes will probably ensure a faster cooking time and allow the potatoes to make more of a sauce. I definitely plan to try peeled potatoes next time, probably Russet potatoes.

Roasting the chickpeas ahead of time in some of the spices (like cayenne pepper) may also work out well roasted chickpeas just have so much flavor!


Heat the ghee and fry off the turmeric and bay leaves for 20 seconds or so. Lob in the potatoes, swirl them around so they are evenly coated and then add the water. Cook until the potatoes are starting to soften (10mins or so).

Add the Garam masala, chilli powder and salt to taste. Continue to cook until just soft enough to eat. DON'T OVER DO IT.

Drain off most of the remaining liquid and flash fry the potatoes in a little ghee. The idea is to get the outsides crisp and dry but not burnt.


The spices used in this recipe are cumin seeds, coriander powder, chilli powder, turmeric powder, raw mango powder (amchoor powder) and garam masala. I also like to add chopped green chillies to this for an extra hit of spice!

The advantage? This recipe doubles up as Appetizer as well as Main Course. Add toothpicks to the potatoes and your guests will think that it’s a genius way to serve potatoes. Serve this with dal and chapatis or fish curry and rice, and you have the perfect Sunday lunch.

I love how all the masala coats the potatoes. It sorta sticks to the potatoes so that you get loads of spice in every bite. It’s what dreams are made of. Mine and Denver’s.

Are you a potato lover? Follow me on Pinterest for more recipe inspirations. Every day.