#bombaypotatoes

[athomeveg-blog]

Made bombay potatoes again 🥔🍃 but i roasted it all in the oven instead of the frypan and it turned out so crispy and delicious! 👌 for the recipe scroll back a few posts on my page! 📖 #bombaypotatoes #vegan #vegetarian #cooking #food #herbs #vegetables #veganfood #coconutyoghurt #spices #whatvegetarianseat #crueltyfree #veganrecipes #nofilter #vegetarianfood #filling #vegetarianrecipes #dinner #whatveganseat #veganmeal #vegetarianmeal

[lingerieposts]

Bombay Potatoes Indulge in the enticing flavors of Bombay Potatoes, whisking you away on a culinary journey with every blissful bite.

[kwankapang]

𝐁𝐨𝐦𝐛𝐚𝐲 𝐀𝐥𝐨𝐨 (𝐁𝐨𝐦𝐛𝐚𝐲 𝐏𝐨𝐭𝐚𝐭𝐨𝐞𝐬)

I love Indian food. A few days ago, I ordered takeout from an Indian restaurant for dinner, with Bombay Aloo as one of the side dishes.

After I tried it, I reckoned it was easier to make than I first thought, as most ingredients are available at home.

So here is my rendition of the Bombay Aloo. Not to claim authenticity but tailored to suit my taste and preferences.

I thoroughly enjoy it and am delighted to share the recipe with you. Recipe: https://tasteasianfood.com/bombay-potatoes/ 

[tshelburn]

Butter chicken with jasmine rice, Bombay potatoes and naan tonight! Sometimes I cook things from a jar in the house, lol. Tasted great! Love curry. #butterchicken #chicken #curry #curriedchicken #bombaypotatoes #potatoes #curriedpotatoes #naan #jasminrice #indianfood #limes #cilantro #calphalon #kitchencooking (at Springfield, Missouri) https://www.instagram.com/p/CmNjW0mO7bD/?igshid=NGJjMDIxMWI=

[reclusecolony]

One of my favourites tonight - Bombay spiced potato and lamb curry with green beans 👌🏻🍛 . . . . . . #food #foodie #lambcurry #bombay #bombaypotatoes #indian #homemade #homemadefood #cookery #homecook #recipes #lambdish #curry #curryrecipe #followforfollowback #soulfood #comfortfood #humpday #happyhumpday🐫 https://www.instagram.com/p/CIBt4MtndNO/?igshid=qoqk3n51oa0j

[londonmacpaul]

#bombaylambcurry @hellofreshuk #mincedlamb #bombaypotatoes #cherrytomatoes #greenbeans #extrachilli (at Plaistow, Newham) https://www.instagram.com/p/CFCRu-wlBcM/?igshid=1zfhvd2ulie4

[yorkshiregourmet]

Beef Keema

I love a good keema, really moreish and comforting. I usually make it with minced lamb but here I opted for beef for a change, just as good. I like things quite punchy in the heat department, so plenty of cumin, garam masala, fresh red chillies, ginger and enough chilli oil to sort out a bad cold. Proper satisfying. Serve with naan bread or as I did here with steamed brown basmati rice and Bombay potatoes.

Serves 4.

Ingredients:

500g lean minced beef

400g tin chopped tomatoes

250ml water

1 fresh red chilli, finely chopped (keep the seeds)

1 onion, finely chopped

2 garlic cloves, peeled and minced

1 x 5cm piece root ginger, peeled and finely grated

1 tbsp ground cumin

1 tbsp garam masala

1 tbsp hot chilli powder

1 tsp ground turmeric

200g frozen peas

a pinch of sugar

chilli oil, to serve

a small bunch of fresh coriander, leaves picked

1 lime, cut into quarters

vegetable oil, for frying

Method:

To make the keema:

1. Heat about a tablespoon of vegetable oil in a large saucepan over a medium heat.

2. Add the finely chopped onion and crushed garlic and fry for about 6 to 8 minutes then add the chilli and ginger along with the dried spices; cumin, garam masala, chilli powder and turmeric. Stir everything around in the pan and enjoy the aromas as the spices release their aromatics!

3. Add the minced beef breaking it up as finely as you can with a fork as you fry it, about 5 to 6 minutes.

4. Pour in the tin of chopped tomatoes. Pour 250ml water into the tin, swirl the water around then pour into the pan. Add a pinch of sugar then stir everything around. Simmer for about 20 minutes.

5. Pour a little chilli oil into the pan for extra oomph and according to taste and your heat threshold.

6. Add the peas and cook for about 6 minutes or so until they’re soft.

7. Add a squeeze of lime to the keema, again to taste, to lift the flavours.

8. Scatter some fresh coriander leaves over the keema just before serving.

To make the Bombay potatoes:

400g potatoes, peeled and cut in cubes

½ tsp yellow mustard seeds

½ tsp black onion seeds

½ tsp ground turmeric

a good pinch of chilli powder

rapeseed oil (or ghee), for frying

sea salt, to taste

1. Add the potatoes to a pan of salted boiling water, then drain in a colander and allow to cool.

2. Put two tablespoons of rapeseed oil (or ghee) in a pan over a medium heat.

3. Add the yellow mustard seeds and black onion seeds. Wait for the seeds to pop in the hot oil then add a good pinch of chilli powder and the turmeric and stir into the hot oil.

4. Add the cooked diced potatoes, stir to coat in the spices. Fry for about six minutes or so until crisp. Season with sea salt to taste.

[rebeccacooks]

Very green #chickencurry and #bombaypotatoes for #dinner https://www.instagram.com/p/Bv2HSjWhied/?utm_source=ig_tumblr_share&igshid=1ml3t18k9g95t