Bombay Potatoes (Vegetarian)

Desiree Macy

By
@DMomma

This is very simple if you have all the ingredients and oh so tasty. My Kids loved it.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

YOU CAN COOK THE POTATOES A HEAD OF TIME OR EVEN USE LEFT OVER POTATOES

6 to 8 medium
potatoes, small and whole
1 tsp
garam marsala
2 Tbsp
canola oil
1 tsp
chili powder
1 tsp
tumeric
1 tsp
black mustard seeds or mustard powder
1 tsp
curry powder or curry leaves
1/2 tsp
garlic powder
1/4 tsp
cumin
1/4 tsp
onion powder
3 Tbsp
chopped corriander or parsley
4 medium
tomatoes chopped or 1 can diced tomatoes
1 small
yellow pepper ,opt

Directions Step-By-Step

1
add Potatoes,skin on to a large pot and boil until fork tender. add salt to your water.
2
Peel the potatoes,I used new potatoes so I didn't have to peel them.I like the skins on.
3
cut up potatoes into bite size pieces
4
Heat oil until it shimmers
5
add all dry spieces,to bring out or open up the flavor's of the spices. If you are using blk.mustard seeds,you will know your oil is hot enough when they begin to make a popping sound.
6
stir spieces in oil to get full aroma
7
add potatoes and stir.
8
add fresh or canned diced tomatoes
9
Bring up to temp if the potatoes are cold...tomatoes do not have to cook long.
10
fold in parsley or corriandor
11
salt and pepper to taste.
12
Serve as a main or side dish
ENJOY!

About this Recipe

Main Ingredient: Potatoes
Regional Style: Indian
Dietary Needs: Vegetarian