Bombay Potatoes Great Balls Of Fire Recipes

Steps:

• Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
• Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
• Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.

Steps:

• Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
• Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes.
• Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.

Steps:

• First boil the potatoes. Remove the skin, set them aside, and let them cool off for 30 minute Finely chop the onions.
• Place the 2 tablespoons of oil in a medium sized pan. After the oil is hot, place the onions in the pan.
• After 5 min, add the potatoes, salt and red chili. Keep the flame on low. Mix rather strongly for about 5-7 min so that the potatoes and chili taste properly.
• Place your potatoes on your serving dish and sprinkle finely chopped coriander for decoration.

Steps:

• Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.

Steps:

• Heat the oil in a pan and fry the spices for a few minutes.
• Add the butter, then the potatoes making sure they are completely coated in the spicy mixture.
• Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.

Steps:

• Boil the potatoes in their skins until cooked.
• When cool, peel and chop into cubes (approx 1").
• Heat the oil in a large pan, add mustard seeds and dried chillies and cook till the seeds start to pop.
• Lower the heat, add the onion and green chillies and fry for 5 minutes.
• Add the potatoes and mix well.
• Add all the rest of the ingredients and stir fry for 10 minutes Better to remove red chillies as they surface.

Steps:

• Place the ingredients for the spice mix in a little bowl and set aside.
• Cook the potatoes in boiling water, to which has been added a pinch of salt and 1/2 teaspoon turmeric. When tender, drain the potatoes and mash coarsely. Set aside.
• In a heavy based skillet, heat the oil and saute the curry leaves and dried red chillies until the chillies have darkened in color.
• Add the onions, chopped green chillies, cilantro leaves, remaining 1/2 teaspoon turmeric, the asafoetida and the spice mix, and cook until the onions are soft and translucent.
• Fold in the potatoes and a little water to just moisten.
• Mix well to ensure even distribution of spices, and cook over low heat for about 10 minutes, stirring frequently, but taking care not to mash the potatoes further.
• Add some lemon juice to taste and serve immediately.

Steps:

• Bring a saucepan of salted water to boil, add the potatoes and simmer until just tender. Drain well.
• Heat the oil in a large frying pan then add the garlic along with the whole and ground spices. Fry gently for about 1-2 minutes, stirring until the mustard seeds start to pop.
• Add the potatoes and stir fry over a medium heat for about 5-10 minutes until heated through and well coated with the spiced oil.
• Season well and sprinkle with the lemon juice. Garnish with chopped coriander and serve.