Recipe

BOMBAY POTATOES

AuthorHungry HijabiCategory, DifficultyBeginner

I always felt that the Bombay potato, not the Tudor rose, should be the national emblem...

Yields5 Servings
Cook Time25 mins
 1 Packet Baby Potatoes
 2 Chopped Onions
 1 tbsp Minced Garlic
 1 tbsp Minced Ginger
 1.50 tsp Indian Five Spice (panch puron)
 1 Chopped Vine Ripened Tomatoes
 1 tsp Chilli Powder
 0.50 tsp Cumin Powder
 3 Green Chillis
 0.50 cup Coriander Leaves
 1 tsp Fine sea Salt
1

Boil the potatoes until soft and set aside.

2

In a frying pan, heat the oil and add the five spice and heat for 30 seconds and add the onions. Fry until translucent and golden brown.

3

Once browned add the ginger and garlic and continue frying.

4

Add the tomatoes. They will begin to disintegrate quickly in the hot oil. Mix for 10 minutes.

5

Its time to add the two spices: chilli powder and cumin powder. Mix the spices for five minutes.

6

Add the boroi chutney and mix.

7

Add the potatoes and allow to cook and absorb the sauce for 10 minutes. Begin to colour the potatoes.

8

Finally once the dish is a deep brown colour. Turn the heat off and garnish with finely chopped green chillis and coriander.

9

Serve with rice or naan or simply enjoy on its own with salad.

Its May 2017. And its still freezing outside. Every single May day so far this year i find myself pulling out my sofa blankets and dragging downstairs my fury robe AND setting heating on again. I can assutre you if i had a log fire, i would probably set that up to. Whats wrong with me? Whats wrong with the weather? Off course; thats what we call the British weather! Nothing new there now is it?

Talking about British, the weather pushes me more and more towards carbs (there goes the effort to achieving that summer body. Again). And the more i lean towards my cravings for carbs the more i am pushed towards my most loved vegetable and that is the humble allo (potato). Hungry Husband often reminds me that if i do not curb my love for potatos i may just turn into one one day and i think he may just be right!!! I cant help myself. Its comfort in a vegetable. And memoirs of mums dum aloo aka bombay aloo is comfort all over again!

Just when i thought summer was here to stay after a glorious sunny April, i see myself cooking up comfort meals no matter what season it is. I mean if you can enjoy potato like i do you will never go on a diet again. You have to try out my twist on mums classic dum aloo today. Forget going carbless just go without meat and fish and tuck into this beauty of a dish with hot rice or naan (double carbs i know!!!). Anyway, just look at it this way, its a great way to use up the last of the vegetables. Call it a vegetarian meal, which it is and you will feel less guilty and more pleasure when eating my bombay potato dish.

By the way if you cannot find boroi satni anywhere you can always substitute it with tamarind chutney or plum chutney which is just as delicious. I concocted this mouthwatering dish when i realised how much i adored the combination of sweet and spicy. I had a leftover boiled potato from the kids dinner one day whilst i was eating some boroi chutney. I popped the two in my mouth and thought it was a fabulous combination and this is how my freestyle came into play in the kitchen one day and thats how this dish was born. Check it out and enjoy, you can also leave a comment below if you have tried it, or something similar before 🙂

Ingredients

 1 Packet Baby Potatoes
 2 Chopped Onions
 1 tbsp Minced Garlic
 1 tbsp Minced Ginger
 1.50 tsp Indian Five Spice (panch puron)
 1 Chopped Vine Ripened Tomatoes
 1 tsp Chilli Powder
 0.50 tsp Cumin Powder
 3 Green Chillis
 0.50 cup Coriander Leaves
 1 tsp Fine sea Salt

Directions

1

Boil the potatoes until soft and set aside.

2

In a frying pan, heat the oil and add the five spice and heat for 30 seconds and add the onions. Fry until translucent and golden brown.

3

Once browned add the ginger and garlic and continue frying.

4

Add the tomatoes. They will begin to disintegrate quickly in the hot oil. Mix for 10 minutes.

5

Its time to add the two spices: chilli powder and cumin powder. Mix the spices for five minutes.

6

Add the boroi chutney and mix.

7

Add the potatoes and allow to cook and absorb the sauce for 10 minutes. Begin to colour the potatoes.

8

Finally once the dish is a deep brown colour. Turn the heat off and garnish with finely chopped green chillis and coriander.

9

Serve with rice or naan or simply enjoy on its own with salad.

BOMBAY POTATOES

    2 Comments

    • Yes! It balances the heat and chilli in the dish. If you do not have any then you can use an alternative sweetner such as tamarind 🙂

      Reply

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