Today featuring Spicy Bombay Potatoes, plain dry potato curry made with potatoes, turmeric, cumin, and red chili powder (a version of jeera aloo). They’re a perfect go-to side dish because they’re crispy on the outside and fluffy on the inside, coming from our experts of The Best Restaurant Ahmedabad, Café Upper crust.
Spicy Bombay Potatoes
This recipe will serve 4 – 5 people; Prep time – 15 minutes, Cook time – 25 Minutes, Total time – 40 Minutes. Bombay potatoes are a great side dish for a large dinner. Follow below instructions and steps for a delicious spicy potato recipe!!
- 1 grated ginger piece the size of a thumb
- 2 garlic cloves, big
- halved, deseeded, and chopped 6 big vine tomatoes
- 800g halved fresh potatoes
- sunflower oil, 3 tbsp
- 1 thinly sliced big onion
- 2 halved, deseeded, and thinly sliced green chilies
- 1 teaspoon mustard seeds, black
- 2 tsp. coriander powder
- 12 teaspoon turmeric
- 2 tsp. garam masala 1 tsp ground cumin-coriander, sliced into little bunches
Step – 1 Blitz the ginger, garlic, and four tomatoes until smooth in a food processor. Remove from the equation.
Step – 2 In a large saucepan, put the potatoes. Bring to a boil over low heat, covered with ice water. Cook for 8-10 minutes, or until the potatoes are only tender. Drain and make the air dry.
Step – 3 Meanwhile, in a big nonstick frying pan, heat the oil over medium heat. Fry for 15 minutes, or until the onions are golden and sticky, with a big pinch of salt. Cook for another 2 minutes after adding the chilies, mustard seeds, ground coriander, turmeric, cumin, and garam masala to the grill. Bring the tomato mixture to a gentle boil, and then stir in the potatoes and remaining tomatoes carefully. Season with salt and pepper to taste. Simmer for a few minutes until the Bombay potatoes are cooked through, and then serve with coriander on top.
In Conclusion, The Best Restaurant Ahmedabad, Café Upper crust’s recipes are designed to be convenient and straightforward to prepare at home. Such blog recipes can differ from those of seasoned chefs. These recipes may or may not be available at our eatery locations at the time of writing these blogs.