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Ingredients
| red potatoes: 4 lbs |
| onions: 2 (roughly chopped) |
| green hot chili peppers: 2 whole peppers (chopped) |
| dry red chili peppers: 4 peppers |
| vegetable oil: 4 Tbl |
| ground turmeric: 1/2 tsp |
| garam masala: 1 tsp |
| dried cilantro (coriander): 1 tsp |
| ground ginger: 1/2 tsp |
| garlic powder: 1/2 tsp |
| chili powder: 1 tsp (to taste) |
| ground cumin: 1 tsp |
| granulated sugar: 1 tsp |
| salt: 1 tsp |
| black mustard seed: 1 Tbl |
| lemon juice: 2 Tbl |
| canned tomato puree: 1 Tbl |
| tomato sauce: 1 Tbl |
Bombay Potatoes
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Boil the potatoes in their skins until cooked.
- When cool, peel and chop into cubes (approx 1").
- Heat the oil in a large pan, add mustard seeds and dried chillies and cook till the seeds start to pop.
- Lower the heat, add the onion and green chillies and fry for 5 minutes.
- Add the potatoes and mix well.
- Add all the rest of the ingredients and stir fry for 10 minutes Better to remove red chillies as they surface.