Bombay Potato

16 ingredients
7 steps

Ingredients

  • 1 lb whole new potato, scrubbed
  • salt, to taste
  • 1 teaspoon ground turmeric
  • 3 tablespoons vegetable oil
  • 2 whole dried chilies
  • 6 -8 curry leaves, fresh
  • 2 onions, finely chopped
  • 2 green chilies, finely chopped
  • 2 ounces fresh cilantro, chopped
  • 1/4 teaspoon asafoetida powder
  • lemon juice
  • Spice Mix
  • 1/2 teaspoon cumin
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon nigella seeds (kalonji)

Directions

  1. 1
    Place the ingredients for the spice mix in a little bowl and set aside.
  2. 2
    Cook the potatoes in boiling water, to which has been added a pinch of salt and 1/2 teaspoon turmeric. When tender, drain the potatoes and mash coarsely. Set aside.
  3. 3
    In a heavy based skillet, heat the oil and saute the curry leaves and dried red chillies until the chillies have darkened in color.
  4. 4
    Add the onions, chopped green chillies, cilantro leaves, remaining 1/2 teaspoon turmeric, the asafoetida and the spice mix, and cook until the onions are soft and translucent.
  5. 5
    Fold in the potatoes and a little water to just moisten.
  6. 6
    Mix well to ensure even distribution of spices, and cook over low heat for about 10 minutes, stirring frequently, but taking care not to mash the potatoes further.
  7. 7
    Add some lemon juice to taste and serve immediately.

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