Bombay Potato
    This is a spicy potato dish using one of the most readily available and popular vegetable, potatoes. This is a very
    popular dish amongst both Indians and non-Indians.

    Serves 6:
    Preparation Time: 20 minutes

  • Potato – 1 kg
  • Water 1 litre
  • Salt – 2 teaspoon or to taste.
  • Oil – 4 tablespoon
  • Cumin Seeds – 1 teaspoon
  • Mustard Seeds – 1 teaspoon
  • Curry Leaves, freshly chopped – 10-12
  • Dried Red Chillie – 2 (or more, if you want it hotter.)
  • Onions, sliced2 large
  • Tomato Puree – 3 tablespoon
  • Turmeric Powder – 1 teaspoon
  • Ginger, grated/pulp – 2 tablespoon
  • Garlic, grated/pulp – 2 tablespoon
  • Green Chillie, finely chopped – 1 (or more, if you want it hotter.)
  • Coriander, freshly chopped – 1 small bunch.

  • Wash and peel potato. Slice it into round slices of medium thickness. Boil them in salted water for 2 minutes. Drain
    and keep aside.

  • Heat oil in a frying pan. Lower heat slightly and add cumin seeds, mustard seeds, curry leaves and dried red chillies.
    Fry for 10 seconds; then add onions, tomato puree and fry for 2 minutes or until slightly brown.

  • Add turmeric powder, ginger, garlic and fry for another 2 minutes. Stir occasionally to avoid burning.

  • Add the potatoes, green chillies and mix well. Cover the lid and let it cook over medium heat for 5-7 minutes or until
    potatoes are tender, with occasional stirring.

  • Remove from heat; sprinkle freshly chopped coriander and serve hot.

    The same recipe can be used with other vegetables like cauliflower, broccoli, aubergine, beans and ladies finger. You
    can also substitute potato with paneer (Indian Cottage Cheese) for an equally delicious dish.

    Use left over boiled/roast potato to reduce cooking time!