Bombay Potato Spinach Pies Food

BOMBAY POTATO & SPINACH PIES

Steps:

• Heat oven to 190C/170C fan/gas 5. To make the filling, heat a pan of salted water. When boiling, add potatoes and boil for 15 mins until tender. Melt the butter then fry the onions for a few mins. Add cumin, mustard seeds, ginger and chillies and fry, stirring occasionally, for about 7 mins until soft. Stir in curry paste.
• Cook the spinach in the microwave on High for 5 mins. Drain and squeeze out as much liquid as you can, then chop it. Drain the potatoes and tip them into the spice mixture. Crush lightly to break them up into chunks rather than mash. Toss in the spice mixture with plenty of salt to coat them, then add the spinach, tomatoes and coriander.
• Carefully unroll the pastry and brush 2 x 20cm loose-bottomed sandwich tins with some butter. Brush the first sheet of pastry and lay it in and across the tin so that it hangs over the side. Do the same with another sheet of pastry to cover the other side of the tin (so the two form a cross), butter and fold the final sheet in half and lay it in the base of the tin to create a firm base. Do the same with the other tin and remaining pastry.
• Spoon the filling into the tin and fold up the pastry that is overhanging so that it covers the filling. Brush generously with the remaining butter and sprinkle with seeds. Bake for 35 mins until golden and crisp. Serve with a salad and mango chutney, or a raita made by mixing plain yogurt with mint sauce or jelly, if you like.

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:

• Peel the ginger and garlic, chop the tomatoes, then place in a blender and blitz until smooth. Chop the potatoes into 5cm chunks.
• Pour 2 tablespoons of vegetable oil into a large non-stick frying pan over a medium-high heat. Add the potatoes and cook for 10 minutes, or until golden, gently squishing them with a potato masher to increase the surface area and give you more crispy bits.
• Trim and roughly chop the spring onions, and deseed and finely slice the chilli (how much you use depends on how hot you like it!). Pick the coriander leaves and reserve, then finely chop the stalks.
• Add the cumin and mustard seeds to the pan and cook for 1 minute, until the cumin starts to darken. Add the spring onion, chilli and coriander stalks and cook for 2 minutes, then add the blitzed ginger mixture, the rest of the spices and a pinch of seasoning. Sauté for 4 to 5 minutes, or until fragrant.
• Serve the crispy Bombay potatoes with dollops of yoghurt, and the coriander leaves scattered over.

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.

SIMPLE SAG ALOO (INDIAN POTATO AND SPINACH)

Steps:

• Defrost the spinach and drain well. Squeeze it to get rid of as much moisture as possible.
• Meanwhile, boil the cubed potatoes until they are almost cooked through (but not falling apart). Drain well.
• Heat the oil in a large pan or wok and, when hot, add the potatoes and all the spices, stirring to coat everything.
• When the potatoes have started to crisp up slightly, add the garlic and tomatoes and stir for a few more seconds, then add the spinach.
• If using fresh spinach, you want it to be just wilted, or with frozen, warmed through.
• Taste and adjust seasoning as required then serve immediately.

BOMBAY POTATOES RECIPE

Steps:

• Boil the potatoes in a large pan of lightly salted water for 10-12 mins or until just tender. Drain well.
• Heat the oil in a large deep frying pan and fry the onion for 5-6 mins until golden. Add the chilli pepper, seeds and turmeric and fry, stirring for 1-2 mins until fragrant.
• Add the drained potatoes fry, stirring, over a medium-high heat for about 10 mins until golden. Season with salt and freshly ground black pepper. Serve piled onto warm naan breads topped with a spoonful of yoghurt and a few fresh coriander leaves.

SAAG ALOO

Steps:

• Heat the oil in a large saucepan or wok over a medium heat. Add the cumin seeds and, as they begin to sizzle, add the garlic and chillies. Fry for a minute, then add the onion and continue to fry for 7-8 minutes, stirring well.
• Add the coriander and turmeric and stir well. Add the frozen spinach, put a lid on the pan and cook over a medium heat for 5 minutes. Season with salt. As the spinach begins to release its moisture, turn the heat to low and cook for a further 5 minutes.
• Add the cubed potato and ginger and cook for 5 minutes: the potato will absorb any residual moisture. Serve with chapatis or rice.