I honestly never intended to take such a long break from blogging. It just happened and I kinda started enjoying the peace and quiet that came after the cooking process. I mean I enjoyed not rushing to catch the sun for good pictures, to arrange and wash the props and to be honest, I kinda liked the 'not cooking fancy dishes so i can show off on my blog' phase a whole lot that I pretended I didn't even have a food blog.
In between I would whine to Ro about how I haven't updated the blog in over 10 days and he would be least bit bothered. It kinda rubbed off on me too, I must add. So when a whole lot of you guys wrote in asking if everything was fine, I was overwhelmed. The London Riots didn't affect us much, except for a day when all the nearby supermarkets and shops were shut, just as a precaution, which put me in a bit of a distress considering I plan on a day to day basis (not just grocery, everything in life really). But otherwise, the affected areas were no where near ours and so it was fine. Its all under control now and thank you so so much for writing in.
Bombay potatoes are so damn popular here in UK, you can find it in almost all the grocery stores and heck Shwartz even has a spice mix called Bombay potatoes. I wonder if there is actually something called Bombay Potatoes errr.. in Bombay? Or is it like the Chicken Manchurian which I presume originated in India and the Chinese have no idea about? Whatever the scene, I made it today and it was waaaay better than the store bought one. You can serve this hot or cold, and serve as a side to grilled chicken or Indian breads.
I have also entered this into the 'Love the Garden' competition (which I should have done long back, but obviously waited till 3 days before it ends), so it would be great if you can head over and vote for this recipe. I already feel kinda lame asking you guys for a favour :)
Baby pearl potatoes- 250 gms (washed and scrubbed well)
Red onion- 1 large
Ginger paste- 1/2 tbsp
Garlic paste- 1/2 tbsp
Coriander powder- 1 tsp
Chilli powder- 1/4 tsp
Turmeric powder- 1/8th tsp
Cumin powder- 1/2 tsp
Tomato- 1 small (optional)
Garam masala- 1/4 tsp
Mustard seeds- 1/4 tsp
Curry leaves- a sprig (optional)
Oil- 1 tbsp
Salt- to taste
Pre cook the potatoes till they are about fork tender. Not too mushy though. You can do this either in a microwave, pressure cooker (1 whistle) or on the stove top by boiling it in water. keep aside.
Heat oil in a large wok and splutter the mustard seeds.
Add the curry leaves at this point (if using) and stir for a couple of seconds.
In goes the onions. Sauté till they are about light brown in colour, on medium heat.
Add the ginger and garlic paste and continue to cook till the raw smell disappears, about 5 minutes or so on medium heat.
Add the spices- coriander powder, chilli powder, cumin powder and turmeric powder- and mix well. Cook till they no longer smell raw, but nice and fragrant instead.
Tip in the chopped tomato and stir well. Cook till oil starts separating. Add a wee bit of water if it starts scorching at the base.
Season with enough salt.
Add the cooked potatoes and mix them all together, making sure the masala coats the potatoes well.
Increase the heat a bit and let it roast in the spices for a couple of minutes. Make sure you keep stirring in between.
Sprinkle the garam masala on top, give it a good stir and after about 2 minutes, take them off the flame.
Transfer to a serving bowl and enjoy!
Notes: You can do the same with large potatoes, just that pre cooking them might take a bit longer. You might also want to peel them in that case.
Adjust the spice level if you are not up for it.
Some versions have bell pepper, I didnt have any at hand, so omitted it. Feel free to add it along with the potatoes.
Some versions have bell pepper, I didnt have any at hand, so omitted it. Feel free to add it along with the potatoes.
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