Bombay Potatoes Oamc Vegetarian Recipes

BOMBAY POTATOES OAMC VEGETARIAN

Bombay Potatoes OAMC Vegetarian image

Freeze your own takeaway! This came from an October 1986 Home and Freezer Digest, a British magazine. There are several Bombay Potato recipes, but this one is freezable. Fills four 7.5 x 5x 1.25 inch (19 x 13 x 3 cm) foil trays. Add some tofu and you have a protein-rich main course. Might want to up the quantities of spices a tad if you do.

Provided by diajoh

Categories Potato

Time 20m

Yield 4 trays, 8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs potatoes, cut in 1 inch cubes
3 tablespoons oil
1 1/2 teaspoons ground cumin
1 teaspoon mustard, seed
5 bay leaves
3 crushed garlic cloves
1 teaspoon dry crushed red pepper
1 teaspoon salt
1 teaspoon turmeric

Steps:

Boil potatoes about 10 minutes until just softening. Drain.
Heat oil in large frying pan and add cumin, mustard seed, bay leaves and chillies (SIC).
Cover and fry 2 minutes, shaking pan.
Add garlic, potato and turmeric. Cover and steam until potato is soft. Stir gently once.
Cool, divide among four trays, seal and labe. Use within 3 months.
Reheat from frozen, covered 400F 200C gas 6 for 40 minutes.

Nutrition Facts : Calories 181.1, Fat 5.4, SaturatedFat 0.7, Sodium 308.9, Carbohydrate 30.6, Fiber 3.9, Sugar 1.4, Protein 3.6

BOMBAY POTATOES

Bombay Potatoes image

A yummy Indian side dish, Bombay potatoes are vegan, super simple to make, and family friendly to boot. I have lived in both India and the UK, where this is a popular dish, and this is the one Indian dish that I make that tastes super authentic.

Provided by Diana Moutsopoulos

Categories Side Dish Potato Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

4 potatoes, peeled and cubed
3 tablespoons vegetable oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon cayenne pepper, or to taste
½ teaspoon salt, or to taste
3 tablespoons minced onion

Steps:

Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes.
Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 39.2 g, Fat 11 g, Fiber 5.4 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 305.1 mg, Sugar 2.1 g

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