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This is a classic Side dish in most British Indian restaurants.
But now you can make it at home, please hit that subscribe button and let me know in the comments what recipes you'd like to see me cook next.
Bombay potatoes (serves 4)
800g Maris Piper potatoes
50ml oil
1 tsp. mustard seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
2 bay leaves
2 dried Kashmiri chillies
1 small onion diced
1 heaped tsp. garlic and ginger paste
1 tbsp. garam masala
½ tsp. turmeric
1 tsp. Kashmiri chilli powder
2 tomatoes chopped
1 tbsp. tomato puree
300ml boiling water
2 fresh green chillies
Fresh coriander chopped to garnish
Method:
1: Par-boil the potatoes for 6 minutes then drain and set aside.
2: Temper the whole spices in the oil over a medium heat for a minute then add in the onion and garlic and ginger paste. Add a good pinch of salt then cook for five minutes. Sprinkle in the garam masala, turmeric and Chili powder to taste then cook for a minute, throw in the chopped tomatoes and the tomato purée which has been mixed with the water and bring up to a simmer. Add the fresh chilies and the par-boiled potatoes, then pop on a lid and cook over a low to medium heat for 25-30 minutes until the potatoes are cooked through. Finally garnish with some fresh coriander.
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Bombay Potatoes (BIR Style) #indianfood #curryrecipe #recipe For Country: United States. City: Costa Mesa, Green Bay, Henderson, Kent, Topeka