Bombay Potatoes

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!

Summary

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

   

5. The tomatoes are gone (thawed and boiled a little), add the potatoes. Salt to taste.
6. Using a fine grater, rub hot peppers (I have frozen) in a pan with potatoes in tomato sauce.
7. Cover with a lid and bring the potatoes to readiness for 10-15 minutes, heat slightly below average.
8. 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!