Bombay Potatoes
by Editorial Staff
Today, a little Indian cuisine, nothing complicated, everything is prepared from ordinary products! But how delicious it is, just bombastic! Bombay potatoes! Honestly, cooking for the first time, I didn’t even think that it would turn out so delicious from simple potatoes!
Ingredients
- Potatoes – 800 g
- Tomatoes – 2-3 pcs.
- or frozen tomatoes – 200 g
- or tomato paste – 1.5 teaspoon
- Bulb onions – 1 pc.
- Hot pepper – 1/2 pc.
- Garlic – 3 cloves
- Cilantro or parsley greens to taste
- Ground coriander – 1 teaspoon
- Ground dry ginger – 1 teaspoon
- Ground turmeric – 1/2 teaspoon
- Spicy curry – 1 teaspoon
- Ground Zira (optional) – to taste
- Salt to taste
- Vegetable oil – 20 ml
Directions
- Peel the potatoes, cut into medium pieces, fill with water, bring to a boil and cook for 3-4 minutes, not until tender. We drain the water.
- Fry the onion, cut into cubes, in vegetable oil until golden brown. Add the garlic passed through a press. We do the minimum heating so that the garlic does not burn.
- Add ginger, turmeric, curry, and coriander. Choose spices according to your taste – traditionally, cumin is included in the composition, but we have no lovers in our family, so I don’t add it.
- According to the recipe, you need to pass 2-3 tomatoes through a blender, I used summer preparations (frozen tomatoes) – I put them entirely in onions. If you don’t have either, add tomato paste.
- The tomatoes are gone (thawed and boiled a little), add the potatoes. Salt to taste.
- Using a fine grater, rub hot peppers (I have frozen) in a pan with potatoes in tomato sauce.
- Cover with a lid and bring the potatoes to readiness for 10-15 minutes, heat slightly below average.
- The potatoes are not boiled and at the same time are saturated with all the aromas! Sprinkle it with finely chopped herbs for serving.
For me, Bombay potatoes are a self-sufficient dish, and you don’t need meat, it’s very tasty!
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