Bombay Sweet Potatoes Recipes

BOMBAY POTATOES

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.

BOMBAY SWEET POTATOES

Steps:

• Peel potatoes and cut into 2-inch pieces. Place in a saucepan and cover with water. Bring to a boil over medium high heat, cooking until softened (10-15 minutes) Drain.
• In a wok or skillet heat oil over medium high heat. Stir in mustard seeds and bay leaf. When seeds start jumping add ginger and onion. Reduce heat to medium low and add next 5 ingredients (turmeric - salt) and the potatoes. Cook stirring occasionally.
• Stir in tomatoes and a little water if needed and cook a few minutes more or until potatoes are tender.
• Top with cilantro.

BOMBAY POTATOES

Steps:

• Heat a wok until hot and add the oil.
• Add all the spices and the ginger and stir-fry for one minute until fragrant.
• Add the potatoes and stir to coat in the spices.
• Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender.
• Stir in the tomatoes and coriander.
• Season with salt and freshly ground black pepper and serve.

BOMBAY POTATOES

Steps:

• Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
• Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
• Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.