Bombay potatoes
Call it Bombay potatoes. Or Bombay aloo. After all, it is a specialized potato curry.
INGREDIENTS
Potato
6-7 small, peeled wax potatoes - about the dimensions of a ball
1/2 teaspoon turmeric
2 teaspoons of salt
Seasoning mix
1 teaspoon Indian Restaurant Seasoning Mix - recipe link below
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Kashmiri flavorer - or more to taste
1/2 teaspoon kasoor methi - dried fenugreek leaves
1/2 teaspoon kosher salt or 1/3 teaspoon salt
Bombay Potatoes
3 tablespoons of neutral oil
baked potato
3-4 tablespoons of onion slices, about 1/8 inch thick
1 teaspoon mustard seeds
2 teaspoons ginger garlic paste - recipe link in note
1/2 tablespoon ingredient diluted with 1 tablespoon water
10 oz basic curry - recipe link in note
1/2 teaspoon powder or juice of 1/6 lemon
1/2 small tomato, roughly chopped
coriander to taste
Instructions
Prepare yourself
1.Prepare a spice mixture. Combine all the ingredients to form the seasonings during a small bowl.
2.Dilute the ingredient with water.
3.Cook the potatoes. Mix potatoes, turmeric, and salt with enough water until submerged. Bring it to a boil. Boil it until you'll tuck the fork into the potato without a fight. Be nice. you do not want to interrupt it.
4.Prepare everything. Onion slices. Garlic paste and ginger on hold. Preheated curry base. Materials at your fingertips. Ready. it'll go quickly from here.
Make Bombay potatoes
5.Heat the oil during a medium skillet over medium-low heat.
6.Add the potatoes to the recent oil and fry until they begin to paint . this may secure it in order that it doesn't crumble on its own once you prepare the curry.
7.Remove the potatoes and put aside . Add the onions and cook over low heat until clear. You're trying to stop it from turning brown. i do know - anti-Indian cuisine but this point you would like it.
8.When the onions are clear, turn the warmth to medium. Add the mustard seeds and cook for about 20 seconds.
9.Add ginger paste to garlic. Cook until it stops sizzling, about one minute.
10.Reduce heat and add seasoning mixture. this is often a critical step. Keep stirring for 30 seconds. If it starts to blacken, remove the pan from the warmth . you would like the spices to combine with the oil but not burn.
11.Turn up the warmth to medium-high. it's important. the warmth is what makes the onions caramelize at the bottom of the curry and provides the curry a taste like an Indian restaurant. once you feel easier with this system , try pushing it. Add the diluted ingredient and stir until bubbles form (the oil may separate). It takes about 30 seconds to at least one minute counting on the warmth .
12.Add 3 ounces of curry base. Stir until a bubble forms (actually alittle crater), about 30 seconds. believe fast boils. concentrate to the sides of the pan. Curry can stay here. Paste is okay. Just swipe it against the bottom . Burning is bad.
13.Now add the remainder of the curry base and stir for a short time . Let it cook until the bubbles re-form. It takes 1 to 2 minutes.
14.Reduce the warmth to low. Add potatoes. Cook until the potatoes are heated and therefore the sauce thickens. It takes about 3 minutes.
15.Add chopped tomatoes and amchoor (or lemon if you are not using amchoor). Stir to combine . Cook for a moment or two.
16.Garnish with a touch chopped fresh cilantro and green chilies if desired. Serve. Enjoy.
