Leftover Christmas Dinner Bombay Potato | How to make
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 400g Roast Potatoes
- • 2 tablespoon Vegetable Oil
- • 1 teaspoon Yellow Mustard Seeds
- • 1/2 teaspoon Black Mustard Seeds
- • 1 medium sliced Brown/White Onion
- • 1 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/2 teaspoon Salt
- • 1/2 teaspoon Sugar
- • 2 large cloves Grated Garlic
- • 1/2 teaspoon Fennel (seeds)
- • 1 teaspoon Mix Powder / Curry Powder
- • 1/2 teaspoon Coriander Powder
- • 1.5 teaspoon Cumin Seeds
- • 1 teaspoon Turmeric Powder
- • 1 tablespoon Tomato Paste
- • 1/2 cup Fresh/Chopped Coriander
- • 250ml Water or Curry Base
Preparation Steps
cut the leftover roast potatoes into large chunks. Heat the oil on low-medium and fry the mustard seeds until they start to pop. As soon as they do add the onion and cook for around 5 minutes to soften stirring occasionally so they don't burn.
add the fenugreek leaves, salt, sugar, garlic, fennel seeds, madras powder, coriander powder, cumin seeds, turmeric powder and tomato paste and cook for 1 minute stirring frequently. If it gets too dry add a little water to keep it from burning.
turn the heat up to high, add the heated up water or curry base and allow to reduce a little before adding in the potatoes and chopped coriander and stirring through carefully
allow to simmer on high until the dish reaches your desired consistency