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Bombay Potatoes!

May 30th, 2009 · post by isy · Make a comment

Okay now that the site is back up – fingers crossed – we will return to fortnightly cookery corners hosted by me, Isy, and Hannah! This time round the recipe is for Bombay Potatoes, an easy Indian potato dish that goes well with other curries. We made a meal of this a few weeks ago at the Cowley Club Thursday evening dinners, at whih volunteers cook up a big meal and it’s served at 8pm in the bar (for only £3). Although people sit at different tables there is still an atmosphere of a shared, homecooked community meal as opposed to eating some microwaved shite by yourself in front of the telly.

Our meal: Potatoes, Dahl, Aubergine Curry, Spinach Curry, Raita and Rice

Our meal: Potatoes, Dahl, Aubergine Curry, Spinach Curry, Raita and Rice

What you need for 6 portions:
- 1.5 kg potatoes
- 2-3 onions
- 1 green chili (optional)
- 6 tbsp vegetable oil, or 3 tbsp margarine and 3 tbsp oil
- 4 tsp mustard seeds
- 1-2 tbsp ground coriander
- 1-2 tbsp ground cumin
- 1 tbsp turmeric
- 1-2 tbsp garam masala
- salt
- 3 tbsp fresh coriander
- dollop of vegan yoghurt (optional)

What you do:

1. Pre-heat the oven to 220 degrees/Gas mark 7.

potatoes
2. Wash and chop the potatoes into bite sized chunks (not too large). Bring a large pan of water to the boil and cook the potatoes for 5-10 minutes, until they are just starting to get soft.

3. Peel and finely dice the onions and chilli if using.

4. Melt the margarine and heat the oil in a frying pan. Fry the mustard seeds until they start to pop. If they are flying everywhere, take off the heat and hold a lid over until they finish popping.

5. Put back onto the heat and add the onion and chilli, and gently fry over medium heat until softer. Add the spices apart from the garam masala and gently cook for 5 minutes, and add the garam masala for the last minute.

in-tray
6. Put the potatoes in an oven dish, and mix in salt to taste and the spice mixture. Bake for 30 minutes, stirring halfway through. If it seems very dry, add a bit more oil or water.

choppin-coriander
7. Stir chopped fresh coriander through and garnish with a dollop of yoghurt to serve.

Fancy Rice Serving

making-rice

Presentation is everything. To serve your rice in a pretty dome like we did, fill a small bowl with rice, and pat it down into the bowl. If it sticks, you can put a tiny bit of oil onto the bottom of the bowl. Or a little smattering of paprika or herbs to decorate.

bowl

Then turn it out onto a plate, by placing an empty plate on top, then turning everything upside down.

rice

Woohoo! Fancy.

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