It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Bombay Potatoes
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- #2334
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 1/2 pound new potatoes in their skins, halved or quartered
4 tablespoons cooking oil or better still, proper ghee
1 1/2 teaspoon turmeric
1 tablespoon ground coriander
3 bay leaves
1 tablespoon garam masala
1/2 teaspoon chili powder
1/4 pint water
salt, to taste
directions
Heat the ghee and fry off the turmeric and bay leaves for 20 seconds or so. Lob in the potatoes, swirl them around so they are evenly coated and then add the water. Cook until the potatoes are starting to soften (10mins or so).
Add the Garam masala, chilli powder and salt to taste. Continue to cook until just soft enough to eat. DON'T OVER DO IT.
Drain off most of the remaining liquid and flash fry the potatoes in a little ghee. The idea is to get the outsides crisp and dry but not burnt.
To serve: A bit of fresh coriander for garnish and away you go.
added by
nikibone
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 24, 2014
Oh my these are delicious!!! And so simple too. @jamesrouse1 it doesn't say to only cook it for 10 minutes, after 10 minutes you add the spices and then cook until done so it most definitely takes more than 10 minutes.
July 4, 2006
This takes a lot longer than 10 minutes to cook if you only quarter the potatoes. I would recommed slicing them into medallions to speed things up.