Best Bombay potatoes

Potato Escalope 478 Last Update: Jul 31, 2021 Created: Jul 31, 2021 0 0 0
Best Bombay potatoes
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
Print

Young potatoes are delicious even when cooked in the most unpretentious way, but you should definitely cook Bombay potatoes at least once.

Ingredients

Directions

  1. Chop the onion, cilantro and chili finely.
  2. Scrape off the film from young potatoes and cut the tubers into small pieces.
  3. Put the potatoes in a saucepan, cover with cold water, add a little salt and 1/2 teaspoon of turmeric. Bring water to a boil over high heat and cook potatoes until soft, 10-15 minutes. Throw the finished potatoes in a colander, let the water drain, and then mash them with a fork.
  4. Heat olive oil in a large skillet, place dried chili and curry leaves in a preheated skillet, fry for about 2 minutes.
  5. Add onions, green chili, cilantro and remaining turmeric to the pan and cook for about 2 minutes.
  6. Pour asafoetida, cumin, mustard, onion and fennel into the pan. Cook, stirring occasionally, for about 5 minutes.
  7. Place the potatoes in a frying pan and add a little water. Cook the young potatoes over low heat for about 10 minutes.
  8. Serve Bombay-style young potatoes sprinkled with lemon juice.

Best Bombay potatoes



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Young potatoes are delicious even when cooked in the most unpretentious way, but you should definitely cook Bombay potatoes at least once.

Ingredients

Directions

  1. Chop the onion, cilantro and chili finely.
  2. Scrape off the film from young potatoes and cut the tubers into small pieces.
  3. Put the potatoes in a saucepan, cover with cold water, add a little salt and 1/2 teaspoon of turmeric. Bring water to a boil over high heat and cook potatoes until soft, 10-15 minutes. Throw the finished potatoes in a colander, let the water drain, and then mash them with a fork.
  4. Heat olive oil in a large skillet, place dried chili and curry leaves in a preheated skillet, fry for about 2 minutes.
  5. Add onions, green chili, cilantro and remaining turmeric to the pan and cook for about 2 minutes.
  6. Pour asafoetida, cumin, mustard, onion and fennel into the pan. Cook, stirring occasionally, for about 5 minutes.
  7. Place the potatoes in a frying pan and add a little water. Cook the young potatoes over low heat for about 10 minutes.
  8. Serve Bombay-style young potatoes sprinkled with lemon juice.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.