bombay potato recipe

Crispy on the outside, fluffy on the inside, and richly spiced with Indian flavors -- this Bombay Potatoes recipe is the perfect side dish for any Indian meal!

Bombay Potatoes

potatoes

kosher salt, divided

turmeric

vegetable oil

black mustard seed

curry powder

garam masala

parsley leaves

Preheat the oven to 400 degrees Fahrenheit. Place...

Preheat the oven to 400 degrees Fahrenheit. Place the potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and enough water to cover by one inch. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer to a large bowl.

Add the oil, mustard seed, curry powder, garam...

Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with potatoes. Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the pre-heated oven for 30 to 40 minutes, flipping the potatoes once half-way through. Remove from oven once the potatoes are fork-tender. Serve hot.

Optionally garnish with parsley leaves

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Crispy on the outside, fluffy on the inside, and richly spiced with Indian flavors — this Bombay Potatoes recipe is the perfect side dish for any Indian meal!

Vegan Bombay potatoes and Peas Recipe. Ready in 30 minutes. How to make Easy Potato Pea Curry. Add greens, use sweet potato for variation. Vegan Glutenfree Indian Recipe Serves 3 to 4

Vegan Bombay Potatoes and Peas

tsp oil

tsp cumin seeds

mustard seeds

onion

tomato

garlic

ginger

tsp cayenne/ red chili powder (or to taste)

tsp coriander

tsp cumin

tsp homemade garam masala

potatoes (chopped small (1/2 inch))

water

peas (fresh

cilantro

Heat oil in a large skillet over medium heat. When the oil is hot, add cumin and mustard seeds. Cook until the cumin seeds change color.

Add onions, mix and cook until translucent. 5 to 6 minutes.

Meanwhile, blend the tomato, garlic and ginger into a coarse puree.

Add the tomato puree and spices to the pan. Cook until the puree thickens and garlic smells roasted. 5 to 6 minutes.

Add the potatoes, salt and water. Cover and cook for 10 to 11 minutes.

Add the peas, taste and adjust salt and spice. Reduce heat to medium-low. Simmer for another 10 to 12 minutes or until the potatoes are cooked to preference. Add water if the potatoes start to stick or if you prefer more curry.

Mix in the cilantro. Add some lemon juice if needed. Taste ad adjust salt and spice. Mix in. Serve hot.

* If making this with boiled potatoes. Add cubed potatoes, salt, 1/4 cup water and peas at step 5, cover and cook for 5 minutes. Stir in the cilantro and serve.

Vegan Bombay Potatoes and Peas Recipe. Ready in 30 minutes. 
Recipe --- http://www.veganricha.com/2015/09/vegan-bombay-potatoes-and-peas.html

How to make Easy Potato Pea Curry. Add greens, use sweet potato for variation. Vegan Glutenfree Indian Recipe Serves 3 to 4

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Bombay Potatoes & Peas - VeganRicha.com

We guarantee you’ve never eaten curried potatoes this good - they’re the perfect fusion of Indian curry and Irish ingenuity. They will not be beaten.

Irish Bombay Potatoes

35 oz potato ((35 oz = 1 kg))

salt

tomato paste

curry paste

basil, fresh ((or 1 tbsp dried basil))

tbsp white vinegar malt vinegar to serve))

garlic powder ((or 1 clove fresh garlic))

Heat up oven to 200°C/390°F.

Up to you if you peel the potatoes. Quarter the potatoes and place in large bowl. Add the salt, tomato paste, curry paste, curry powder, and oil. Give it all a good mix and make sure each potato is well covered.

Layer the potatoes over a large oven tray and place in oven.

After 15 minutes, remove from oven and (if using) add the dried basil and garlic. Roughly flip the potatoes and ensure the basil is mixed in. Cook for another 10-15 minutes - the potatoes should be easy to pierce with a fork. If using fresh basil and garlic, add about five minutes before the end of cooking, once again making sure it is all mixed in.

Serve (with vinegar if desired) as a side dish or with dips like yoghurt, hummus or creme fraiche.

To get an even crispier yet still fluffy texture to the potatoes, follow the first steps of preparation as above. After cooking for 15 minutes, remove the potatoes from the oven. Add the dried basil and garlic (if using) Let cool for five minutes, then put them back in the oven for a further five minutes. Remove them again and let cool, followed by another five minutes of cooking. Repeat twice more, adding the fresh basil and garlic (if using) before the final five minutes. These Bombay potatoes are unbeatable.

Method Two:

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Top 3 bombay potato recipe recipes from across the web

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Bombay Potatoes

Vegan Bombay Potatoes and Peas

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