Bombay Potato
Gently simmered new potato, chilies and coriander, warmed with turmeric and curry leaves, a British curry-house snack.
45 min · Serves 4 · Medium
Ingredients
Spice mix
Method
Start cooking mode- Prep 15 min · Cook 30 min · 45 min total
- medium
- 1
Place the ingredients for the spice mix in a little bowl and set aside. 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.
- 2
In a heavy based skillet, heat the oil and saute the curry leaves and dried red chillies until the chillies have darkened in color.
- 3
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.
- 4
Fold in the potatoes and a little water to just moisten. 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.
- 5
Add some lemon juice to taste and serve immediately.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
