Bombay Potatoes, likely to have originated in Southern Indian, is a dish which has been adapted more for the British palette.
However, I have found the off-the-shelf, watered down version of ‘Bombay Potatoes’ far from palatable. What I have created here is a more intensely flavoursome dish which uses the Eastern Bengali blend of five spices (‘paanch phoran’) to bring a out wonderfully aromatic flavour.
Cooking Time: approx. 45 mins
- 750g baby new potatoes (washed and cubed)
- 1 medium onion (cut into chunks)
- 2 tbsp sunflower oil
- 1 tsp garlic paste
- 1 tbsp freshly grated ginger
- 2 green chillies (optional, chopped)
- 1/2 red pepper (chopped)
- 1 tsp panch phoran
- 1/2 tsp turmeric powder
- 3/4 tsp corriander powder
- 1/2 tsp cumin powder
- 1/4 tsp chilli powder
- 1/4 tsp garam masala powder
- salt to taste
- handful of dried fenugreek leaves
How to cook
- Heat the oil gently and add the paanch masala. Allow to sizzel for 4-5 seconds.
- Add the onions, red pepper, green chillies (if using), garlic and ginger. Cover and simmer on low heat until onions and vegetables have softened and the oil separates from the mixture.
- Stir in the dry spices including the salt and saute for 1 minute. Add a splash of water to prevent burning.
- Stir in the cubed potatoes and cover. Cook until potatoes are tender. Check partway and add a little water if the mixture begins to dry up.
- Sprinkle the fenugreek and serve as an accompaniment with flat bread or rice