Bombay Potatoes recipe
These spicy Bombay potatoes are perfect for serving as a side to any curry or salad. They'd also be lovely with just rotis and chapatis - plus, they're pretty simple to make. The spices can be found in any Indian store.
Ingredients:
- 4 large potatoes
- 2 green chillies
- 1 thumb-size piece root ginger, minced
- 2 tbsp. ghee
- 1 tsp. chilli powder
- 1 tsp. ground coriander
- 1 tsp. dried mango powder (amchoor)
- Pinch salt
- Bunch of fresh coriander
Method of Preparation:
-
Peel and cube the potatoes. Finely chop the chillies and chop the coriander.
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Cook the potatoes in boiling water for ten to fifteen minutes until tender. Drain and cool slightly.
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Heat the ghee and add the cumin seeds. Once you start to smell them, add the chillies, ginger, chilli powder and ground coriander. Add the potatoes.
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Stir well and cook for five minutes, then add the amchoor and salt.
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Cook for another five minutes or so then stir the coriander into the potatoes before serving.
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