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Bombay Potatoes: Submitted by: Chris Lewis | Date Added: 21 Oct 2012
Listed in: Side Dishes / Snacks
Ingredients

300g white potatoes
1 Actifry spoon oil
1 heaped teaspoon turmeric
1 level teaspoon mustard seeds
1 level teaspoon chilli powder
2 Cardomon pods
1/2 level teaspoon salt
1/4 onion - chopped (optional)
1 tablespoon tinned chopped tomatoes (or some puree and a little water.)

Cooking Instructions

Peel and cut the potatoes into chunks.

Parboil the potatoes for 4 minutes so they are half cooked but still firm. You can do this in water, or steam them but I just put them in a covered dish in the microwave without any added water as they then come out dry, If boiled drain and dry on kitchen paper.

While the potatoes are parboiling put the oil in a small dish, add the spices and salt, stir and put into the Actifry with the paddle. Allow the spices to cook in the oil for a couple of minutes and then add the potato and onion.

Cook for about 15 minutes. When the potatoes are nearly soft add the tomato. I cooked this as an accompaniment to a chicken curry, so I was using the rest of the tinned tomatoes and onion in that.

Bombay potatoes should be soft so adding the tomato near the end creates steam and softens them. I also added a tablespoon of water one minute before the end.

Turn off and leave for a few minutes with the lid on to finish cooking and to soften up.

Serve with spicy food such as curry. Feel free to adjust the spices to your taste, maybe add Cumin, fresh Coriander (Cilaltro) etc.

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Visitor Comments (1):

absolutly fab!! Left by: maxine essexgirl (23 Nov 2013)

 

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