Bombay Potatoes
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Bombay Potatoes
Ingredients
- Fresh cilantro (coriander) - 1 bunch
- Potatoes - 17.6 oz
- Cumin Seeds - 1 tablespoon
- Coriander Seeds - 1 tablespoon
- Ginger - 3.5 oz
- Chili Pepper - to taste
- Garlic - 3 cloves
- Vegetable Broth - 7 fl oz
- Turmeric - 1 tablespoon
- Sea Salt - to taste
- Ground Black Pepper - to taste
- Tomatoes - 4 pieces
Step by Step guide
Step 1
Peel the potatoes and cut them into large pieces about 3 cm in size.
Step 2
Separate the stems from the cilantro, wash them well, and chop finely. Set the leaves aside for serving.
Step 3
Cover the potatoes with water. Add salt and boil for about 6-7 minutes until the potatoes are almost done. Drain the water and let them dry in a colander.
Step 4
In a dry skillet, toast the cumin and coriander seeds for about 2 minutes until fragrant, but do not let them burn. Grind them in a mortar with a pinch of salt.
Step 5
Peel a piece of ginger about 2-3 cm long and slice it thinly. Crush the garlic with a knife and chop it roughly. Add chili to taste, and chop it roughly after removing the seeds.
Step 6
Cut the tomatoes into 6 pieces and remove the flesh and seeds.
Step 7
In vegetable oil, sauté the garlic, ginger, and chili, adding the ground spices, turmeric, chopped cilantro stems, and black mustard seeds. Pour in 200 ml of vegetable broth and simmer for about 1 minute.
Step 8
Add the tomatoes, mix well, and simmer for a few more minutes.
Step 9
Then add the boiled potatoes, mix well, and simmer for about 5-6 minutes until the potatoes are fully cooked.
Step 10
Serve sprinkled with cilantro leaves as a standalone dish or as a side to curry.
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