Bombay Potatoes
Bombay Potatoes requires around 45 minutes from start to finish. One serving contains 1192 calories, 24g of protein, and 38g of fat. For $1.9 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 1. Only a few people really liked this main course. 2 people have tried and liked this recipe. A mixture of turmeric powder, salt, coriander leaf, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. It is brought to you by Foodista. With a spoonacular score of 93%, this dish is tremendous. Bombay Potatoes, Bombay Potatoes (Aloo), and Bombay Breakfast Potatoes are very similar to this recipe.
Ingredients
You need the ingredients below to cook it
brown mustard seeds
brown mustard seeds
2 Tbsps
cooking oil
cooking oil
2.5 Tbsps
coriander leaf
coriander leaf for garnishing
1 serving
potatoes
potatoes
3 larges
salt
salt
0.5 teaspoons
turmeric powder
turmeric powder
1 teaspoon
Instructions
Let's follow the instructions for cooking it
- Peel the potatoes and dice into bite sized pieces. fill a deep pan with water and boil the potatoes with a pinch of salt until they have cooked throughout.
- When the potatoes are done rinse under cold water, making sure the potatoes do not break.
- In a non-stick frying pan, heat up the oil. Once the oil is hot, (not so hot that a blue haze appears), add the mustard seeds and cover with a lid.
- Lower the gas to the medium setting. The seeds will soon start to pop; lower the heat and add the chili and turmeric power and stir. Ensure the powder mixture and seeds do not burn!
- Add the potatoes to the pungent oil and stir slowly for a minute until the potatoes are covered in the seeds and they turn a light yellow due to the turmeric.
- Remove from the heat and garnish with coriander.