Bombay Potatoes

Name: Bombay Potatoes
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gm Potatoes (baby potatoes or regular); as required Tomatoes 2 large or 3 small; As needed Onion 1 large or 2 small chopped finely; 2 Green chillies finely chopped; 1 tsp Ginger garlic paste; 1/2 Red bell Pepper/ Red capsicum of a medium sized one, cubed; 1-1.5 tsp Red chilli powder; 1 tsp Fennel Powder; 2 tsp Coriander powder; 1/2 tsp Garam Masala Powder; 1 tbsp Oil for sauteing; as per need Fresh Coriander leaves for garnish

Rajni @Rajjoskitchenn

Well, coming to the name of this dish, much of what I researched does not show any conclusive reason why the dish was named so. What is clear so far is that Potatoes are not Indian vegetables or tubers, but were first introduced by the British in Goa (India) during their rule.

The potatoes got spiced up the Indian way and they say the dish is quite popular in Bombay (Mumbai today), so that’s why may be the name. This is a dish with an Indian name but however is not completely Indian. Our counterparts in other parts of the world have their own version of the dish. So this dish varies so much in its making from country to country. Though this recipe is mostly shown as made with baby potatoes, regular potatoes can also be cubed and used. In India itself people vary it by just using dry spice powder to cook it, while some use tomato puree along with the spices. My recipe belongs to the second category. I have also used a secret ingredient here which gives tons of flavour and colour. Any guesses? Well,you are about to find out.

#rajni #bombaypotatoes #potatorecipes #dinner #lunch #subji #bombayaloo

Rajni @Rajjoskitchenn

#rajni #bombaypotatoes #potatorecipes #dinner #lunch #subji #bombayaloo

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Ingredients

40 mins

4 servings

250 gmPotatoes (baby potatoes or regular)
as requiredTomatoes 2 large or 3 small
As neededOnion 1 large or 2 small chopped finely
2Green chillies finely chopped
1 tspGinger garlic paste
1/2 Red bell Pepper/ Red capsicum of a medium sized one, cubed
1-1.5 tspRed chilli powder
1 tspFennel Powder
2 tspCoriander powder
1/2 tspGaram Masala Powder
1 tbspOil for sauteing
as per needFresh Coriander leaves for garnish

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Steps

40 mins

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Pressure cook the potatoes, peel and set aside. (check notes). In a pan take oil and heat. Add cumin seeds,and when they crackle add turmeric powder, followed by green chillies and saute. Now add Onions and saute for about 30 seconds and then add ginger garlic paste. Continue to saute until the onions turn light brown.
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In the meantime,while onions were browning(take care not to burn them and keep stirring occasionally), put the tomatoes and cubed Red capsicum/ Bell peppers in a blender and make a smooth puree. Now add this puree to the light brown onions and stir.
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Bring the onion and tomato-bell pepper puree to a boil and add salt, and red chilli powder. Stir. Now add coriander powder, fennel powder and mix well. Allow to simmer on medium heat for 2 minutes until the raw taste is gone.
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Now drop in the cooked potatoes and mix well such that the Masala coats the potatoes well. Cook on medium flame until the sauce reduces. Now add the Garam Masala powder and continue to cook on medium flame until the sauce coats the potatoes and sticks to it. This is the right consistency of the dish. Switch off the flame and garnish with coriander leaves. Serve hot with phulkas/Rotis or even Dal rice.
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