Bombay Potatoes
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A very popular side dish in Indian restaurants around the world, yet hardly cooked in India.
Ingredients:
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Procedure:
1. Place the cleaned whole unpeeled potatoes in a pot of lightly salted cold water, bring to a boil, let just bubble and cook the potatoes until semi-soft (boiling time depends on the size of the potatoes, for medium sized potatoes it will be something around 15 minutes)
2. Heat ghee in a pan over medium heat and add panch poran, ground turmeric, tomato paste, white yoghurt and salt, bring everything to a boil, then turn down the heat and let it bubble for 5 minutes
3. Cut the mashed potatoes into four pieces each, add them to the pan, cover and boil them quickly for a while
4. Transfer the dish to a saucepan and bake, covered, in a preheated oven at 180 °C for about 40 minutes, until the potatoes are completely soft and the sauce has thickened
5.
Note:
Panch poran: An Asian spice which can be bought in Asian and Indian grocery stores. It can also be prepared with equal parts of cumin seeds, fennel, mustard, nigella and fenugreek seeds.Ghee is pure semi-liquid butter made from buffalo milk. It gives a nutty flavour to dishes and a nice appearance to sauces. Vegetable ghee is butter mixed with slightly cooked, chopped root Vegetable Recipes.
