Bombay Potato     


Description just a few basics,spices ,economical
Curry TypeUnknown
StrengthMild
DifficultyEasy
Sourceindian guy i met in the gulf
VegetarianYes
VeganYes
Time to prepare20 minutes
Time to cook40 minutes
No. of servings4
Ingredients1, 1 inc piece of cinnamon
5-6 cloves
6 cardomon pods
1/2 tsp. corriander seeds
1/4 tsp. fennel seeds


1 1/2 tablespoon of good brand curry powder (mild, medium, hot, according to taste)
1/2 tsp. good brand garam masala
1 tsp salt

1/2 cup veg. oil
1 finely chopped red onion
4-6 large fresh tomatoes
1 1/2 lb parboiled potatos
4 tsps. mango chutney
2 cups of boiling water
chopped fresh corriander leaves to garnish.




Instructionsfry in a dry pan the hard spices in step 1, firstly the cinnamon stick, then the cloves, then the fennel and corriander seed on a LOW heat stirring for,4-5 minutes. remove and grind to a fine powder.

add oil to a wok type pan, preferably with a lid, heat gently for 2-3 minutes.
add ground spice mix(above)stirring for 1 minute.
add chopped red onion, stir, fry for further 5 minutes.
add curry powder, stir,for further 4 minutes.
add mango chutney, stir for further 2 minutes.
add tomatoes, halved or quartered and salt, cook for further 5 minutes.
add parboiled potatos and 2 good mugfulls of boiling water, bring to boil for 3 minutes then simmer on low heat for 15 minutes.
turn heat off, let stand for 1 minute, then add chopped corriander leaves and garam masala powder in and stir thoroughly. let stand with lid on for 2 further minutes then serve...

great with crusty bread....!
Notes-
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