Ingredients
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2 tablespoon Oil (Vegetable)
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1 teaspoon Mustard Seeds (Yellow)
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1/2 teaspoon Mustard Seeds (Black)
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1 medium sliced Onion (brown/white)
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1 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/2 teaspoon Salt
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1/2 teaspoon Sugar
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2 large cloves Garlic (Grated)
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1/2 teaspoon Fennel (seeds)
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1 teaspoon Mix Powder / Curry Powder
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1/2 teaspoon Coriander (Powder)
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1.5 teaspoon Cumin (Seeds)
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1 teaspoon Turmeric (Powder)
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1 tablespoon diluted with 1 tablespoon of water Tomato (Paste)
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1 teaspoon Lemon
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400g cut into chunks and part boiled Potato
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1/2 cup Coriander (Fresh/Chopped)
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250ml Water
Directions
Bombay potato can also be served as a side dish or as a main course.
Steps
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1
Done
|
Peel the potatoes and cut them into large bite size chunks. Boil until beginning to soften but not so much that they turn to mush. (approximately 10-15 minutes depending on the size and potato) |
|
2
Done
|
Heat the oil and fry the mustard seeds until they start to pop. As soon as they do add the onion and cook for around 5 minutes to soften stirring occasionally so they don't burn. |
|
3
Done
|
Add the fenugreek leaves, salt, sugar, garlic, fennel seeds, madras powder, coriander powder, cumin seeds, turmeric powder and tomato paste and cook for 1 minute stirring frequently. If it gets too dry add a little water to keep it from burning. |
|
4
Done
|
Add the lemon juice and the potatoes and stir through |
|
5
Done
|
Add the chopped coriander and water and allow to reduce to the consistency you require (approximately 5-10 mins). Check the potato is as firm as soft as you like it. If the potato is still hard add another 250ml of boiling water, stir thoroughly and allow to reduce again stirring every few minutes. You can do this as many times as you like without affecting the flavour until the potato reaches your dedired consistency. |
