Potatoes are one of my favourite vegetables. This dish is deliciously spicy.
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- 1 lb whole new potato, scrubbed
- salt, to taste
- 1 teaspoon ground turmeric
- 3 tablespoons vegetable oil
- 2 whole dried chilies
- 6 -8 curry leaves, fresh
- 2 onions, finely chopped
- 2 green chilies, finely chopped
- 2 ounces fresh cilantro, chopped
- 1/4 teaspoon asafetida powder
- lemon juice
- 1Place the ingredients for the spice mix in a little bowl and set aside.
- 2Cook the potatoes in boiling water, to which has been added a pinch of salt and 1/2 teaspoon turmeric. When tender, drain the potatoes and mash coarsely. Set aside.
- 3In a heavy based skillet, heat the oil and saute the curry leaves and dried red chillies until the chillies have darkened in color.
- 4Add the onions, chopped green chillies, cilantro leaves, remaining 1/2 teaspoon turmeric, the asafoetida and the spice mix, and cook until the onions are soft and translucent.
- 5Fold in the potatoes and a little water to just moisten.
- 6Mix well to ensure even distribution of spices, and cook over low heat for about 10 minutes, stirring frequently, but taking care not to mash the potatoes further.
- 7Add some lemon juice to taste and serve immediately.
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Nutritional Facts for Bombay Potato
Serving Size: 1 (229 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 219.4
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 17.6 mg
- Total Carbohydrate 28.9 g
- Dietary Fiber 4.3 g
- Sugars 4.6 g
- Protein 3.8 g
The following items or measurements are not included: