Bombay Breakfast Potatoes Recipes

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.

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.

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.

Steps:

• Scrub the potatoes well and cut to bite size (no need to peel). Place potatoes in a pan of salted boiling water and boil until cooked but still firm.
• Heat the vegetable oil in a frypan. Fry the cumin and mustard seeds until they start to pop, put to one side.
• Fry the ginger for about a minute, put to one side.
• Fry the onion until opaque not quite soft, then add the turmeric, mango powder, chili powder and cook together for 2 minutes. Combine the cumin, mustard seeds, sesimi seeds and cooked ginger with the spiced onion adding a little of the potato's salt water if needed to form a runny paste and add the garam masala.
• Add the potatoes to the fry pan mixture and stir gently until fully coated.
• Serve Bombay potato - Bombay aloo hot or cold.
• Calories in a portion (200g) of Bombay potatoes: 200kcal+

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.

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.