Bombay Potatoes
Quick Recipes Lacto-Ovo Vegetarian Recipes Potatoes Side Dishes Gluten-Free Recipes Indian
Potatoes in spicy sauce in the style of those prepared on the streets of Bombay (Mumbai), India.
Can be served as a side dish with any Indian Tandoori dish (such as these tandoori drumsticks) or simply, with a spoonful of yogurt on top. If you have leftovers, you can mash them and fill dough with the resulting puree, as we did here.
Ingredients
500g red potatoes
4 canned tomatoes (plus 4 tablespoons of their juice)
1 green hot pepper
2 teaspoons ginger and garlic paste (or 15g finely grated ginger + 2 large crushed garlic cloves)
50g butter
1-2 tablespoons oil
parsley
Spices (masala)
1/4 teaspoon ground coriander seeds
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon chili flakes
1/8 teaspoon turmeric
1/8 teaspoon ground fennel seeds
1 pinch ground cinnamon
1 pinch ground cloves
Servings: 4 (as a side dish) or 2 (as a main course with yogurt)
How to prepare bombay potatoes
- Use medium-starchy potatoes that are tasty but don't fall apart easily. Cut the potatoes into small cubes and boil them in salted water.
- Heat the oil in a wide pan. Add the ginger and garlic paste and the hot pepper (I removed the seeds) cut into small cubes. Sauté for 15 seconds, then add the crushed tomatoes (or blended in a blender). Sauté everything for about 5 minutes, stirring occasionally.
- Add the spices and 50ml water and simmer for 2 minutes.
- Add the butter and stir just until melted.
- Add the potatoes and gently mix so they don't get mashed. Put the lid on the pan and simmer for 5 minutes on low heat, just long enough for the potatoes to absorb the flavors.
- Sprinkle with chopped parsley and serve.
Quickly sauté the hot pepper with ginger and garlic paste
Add the tomatoes
Add the butter
Add the potatoes
Bombay Potatoes
