BOMBAY POTATOES
A yummy Indian side dish, Bombay potatoes are vegan, super simple to make, and family friendly to boot. I have lived in both India and the UK, where this is a popular dish, and this is the one Indian dish that I make that tastes super authentic.
Provided by Diana Moutsopoulos
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 39.2 g, Fat 11 g, Fiber 5.4 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 305.1 mg, Sugar 2.1 g
FAUX BOMBAY POTATOES
My partner, Andy, loves potatoes so much I have nicknamed him 'Spudley!' Potatoes are the one thing he desperately misses on a low-carb diet. He loved these potatoes and dubbed them 'just beautiful.' Bombay potatoes are a very popular Indian side dish in the United Kingdom.
Provided by MSSUSAN
Categories Vegetable Side Dishes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place the turnips into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two.
- Heat the oil in a large skillet over medium-high heat. Fry the yellow mustard seeds, black mustard seeds, and turmeric in the oil until the mustard seeds begin to pop. Add the turnips to the skillet; cook and stir until the turnips are completely heated through, about 5 minutes. Season with salt to serve.
Nutrition Facts : Calories 149 calories, Carbohydrate 5.7 g, Fat 14.1 g, Fiber 2.3 g, Protein 1 g, SaturatedFat 2.2 g, Sodium 262.1 mg, Sugar 2.9 g
BOMBAY POTATOES
Enjoy Bombay potatoes as a brilliant side dish to an epic feast. These Indian-style potatoes made with nuggets of juicy tomato are super-easy to make, spicy and moreish
Provided by Esther Clark
Categories Side dish
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 268 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium
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