Spice Kitchen’s Bombay Potatoes #Recipe
Vanessa Owen
5th June 2020
- Steam 4 washed and chopped potatoes
- Flash fry potatoes in a hot wok with oil and ½ tsp salt for 3-4 minutes.
- In a hot pan, add 4 tbsp of oil and add, mustard seeds and dry chilli and curry leaves.
- Add the grated ginger and garlic and then the finely chopped onions.
- Cook for 4-5 minutes until brown add all the spices, cook for a further 2 minutes.
- Add the passata and cook until you start to see a film of oil come to the top of the sauce.
- Add 2 tbsp of water to sauce and cook
- Add the potatoes and coat well in the sauce and cook for 1-2 minutes, remove the chilli before adding coriander.
Recipe by Renu Bhardwaj
@hey_renu
@hey_renu
Ingredients
4 medium potatoes chopped
1 small finely chopped onion
Thumb of ginger finally grated.
4 minced garlic cloves
1tsp of salt.
½ tsp of chilli powder, garam masala, cumin seeds, coriander powder, mustard seeds
dried whole chilli
2 small curry leaves
Handful of coriander
4 tbsp of passata
oil to fry the sauce
Equipment
Wok
Pan