Bombay Breakfast Potatoes Food

BOMBAY POTATOES

Steps:

• Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.

BOMBAY POTATOES

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.

BOMBAY POTATOES

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.

BOMBAY POTATOES

Steps:

• Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.

BOMBAY POTATOES

Steps:

• Heat the oil in a pan and fry the spices for a few minutes.
• Add the butter, then the potatoes making sure they are completely coated in the spicy mixture.
• Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.

BOMBAY POTATOES

Steps:

• Heat the oil in a pan and fry the spices for a few minutes.
• Add the butter, then the potatoes making sure they are completely coated in the spicy mixture.
• Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.

BOMBAY BREAKFAST POTATOES

Steps:

• Combine cumin, coriander, turmeric, and cayenne together in a small bowl for spice mix; mix well.
• Cut russet potatoes in half, then into quarters, eighths, and sixteenths.
• Bring a large pot of well-salted water to a boil over medium-high heat. Add potatoes and 2/3 of the spice mixture and continue to boil until just tender and fairly easily pierced with a knife, about 10 minutes. Drain; transfer to a plate and let cool to room temperature, about 30 minutes.
• Wrap potatoes in plastic and refrigerate until thoroughly chilled, 8 hours to overnight.
• Remove potatoes from the refrigerator and cut in half once more.
• Heat butter and olive oil in a nonstick skillet over medium to medium-high heat. Add potatoes and season with salt. Cook until crisped, 3 to 5 minutes. Toss with a spatula and continue to cook until golden brown, 3 to 5 minutes more. Sprinkle with remaining spice mixture, green onions, and chile peppers. Cook until onions and peppers just start to soften, 3 to 4 minutes.
• Transfer potatoes to a plate and top with cilantro.

BOMBAY POTATOES

Steps:

• Peel and wash the potatoes then boil in water till they are cooked but still firm (usually this takes around 12-16 minutes)
• Heat the oil in a pan and fry the spices for a few minutes.
• Add the butter, then the potatoes and green beans, making sure they are completely coated in the spicy mixture.
• Cook for about 10-15 mins, then stir in the coriander.

BOMBAY BREAKFAST POTATOES

Steps:

• Combine cumin, coriander, turmeric, and cayenne together in a small bowl for spice mix; mix well.
• Cut russet potatoes in half, then into quarters, eighths, and sixteenths.
• Bring a large pot of well-salted water to a boil over medium-high heat. Add potatoes and 2/3 of the spice mixture and continue to boil until just tender and fairly easily pierced with a knife, about 10 minutes. Drain; transfer to a plate and let cool to room temperature, about 30 minutes.
• Wrap potatoes in plastic and refrigerate until thoroughly chilled, 8 hours to overnight.
• Remove potatoes from the refrigerator and cut in half once more.
• Heat butter and olive oil in a nonstick skillet over medium to medium-high heat. Add potatoes and season with salt. Cook until crisped, 3 to 5 minutes. Toss with a spatula and continue to cook until golden brown, 3 to 5 minutes more. Sprinkle with remaining spice mixture, green onions, and chile peppers. Cook until onions and peppers just start to soften, 3 to 4 minutes.
• Transfer potatoes to a plate and top with cilantro.