Bombay Potato Recipe

Introduction

Ingredients

• 4 medium-sized potatoes, peeled and cubed into small pieces
• 1 large onion, finely chopped
• 2 large tomatoes, finely chopped
• 2-3 green chilies, finely chopped
• 1 tsp. ginger paste
• 1 tsp. garlic paste
• 1 tsp. cumin seeds
• 1 tsp. mustard seeds
• 1 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 2 tbsp. oil
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions

1. Heat the oil in a pan.
2. Add the cumin seeds and mustard seeds, and let them splutter.
3. Add the onions and green chilies, and sauté until the onions turn golden brown.
4. Add the ginger and garlic paste, and sauté for a minute.
5. Add the tomatoes, and sauté until they become soft.
6. Add the turmeric powder, coriander powder, cumin powder, and garam masala powder, and mix well.
7. Add the cubed potatoes, and mix well.
8. Add salt to taste, and mix well.
9. Cover the pan with a lid, and let the potatoes cook on low heat for around 15-20 minutes, or until they become soft.
10. Keep stirring occasionally to prevent the potatoes from sticking to the bottom of the pan.
11. Once the potatoes are cooked, remove the lid, and let the excess water evaporate.
12. Garnish with fresh coriander leaves.
13. Serve hot with roti or rice.

Nutrition

• Serving size: 1 cup
• Calories: 150
• Total fat: 7g
• Saturated fat: 1g
• Cholesterol: 0mg
• Sodium: 350mg
• Total carbohydrates: 20g
• Dietary fiber: 3g
• Sugars: 3g
• Protein: 3g

Conclusion