Easy Bombay Potatoes Recipe

Описание: Full Recipe - https://www.whiskaffair.com/bombay-po...

Ingredients
To Cook The Potatoes
1 pound baby potatoes (500 g, or regular potatoes cut into 1-inch pieces)
2 teaspoons salt
water (as needed)
For The Sabji
3 tablespoons vegetable oil
1 teaspoon black mustard seeds (sarson)
¼ teaspoon fenugreek seeds (methi dana)
1 teaspoon cumin seeds (jeera)
¼ teaspoon asafetida (hing) (skip for gluten-free)
1 teaspoon crushed fennel seeds (saunf)
1 teaspoon crushed coriander seeds (dhaniya beej)
10-12 curry leaves
½ cup chopped onions
1 teaspoon finely chopped ginger
2 teaspoons chopped green chilies
1 teaspoon coriander powder
1 teaspoon turmeric powder
2 teaspoons Kashmiri red chili powder
½ teaspoon salt
1 tablespoon freshly squeezed lime juice
2 tablespoons chopped cilantro (fresh coriander leaves)

Instructions
Cook The Potatoes
Wash the potatoes and add them to a pressure cooker along with salt. Add water to cover the potatoes and cook for two whistles on high heat.
Remove the pressure cooker from heat and let the pressure release naturally.
Open the cooker and run the potatoes under cold water. Peel them and keep them aside.
Note – You can also cook the potatoes in an instant pot. Add the potatoes to the inner pot of the instant pot along with salt. Add water to cover them. Press PRESSURE COOK and set the timer to 4 minutes at high pressure. Once the timer goes off, do a 10-minute NPR followed by QPR. Open the lid and run the potatoes under cold water. Peel them and keep them aside.
Make The Sabji
Heat oil in a pan over medium-high heat.
Once the oil is hot, add mustard seeds, fenugreek seeds, cumin seeds, asafoetida, fennel seeds, and coriander seeds, and let them crackle for 5-6 seconds.
Add curry leaves and onions and saute until they turn light brown in color (5-6 minutes), stirring frequently.
Add ginger and green chilies and saute for another minute.
Now add coriander powder, turmeric powder, chili powder, and salt, and cook for 10-15 seconds, stirring continuously.
Add ½ cup of water and cook for a minute.
Now add the cooked potatoes to the pan and toss them well in the masala.
Cook uncovered for 3-4 minutes, stirring a few times in between.
Now add lime juice and mix well. Garnish the Bombay potatoes with cilantro and serve hot.

Notes
This recipe can be easily doubled or tripled.
Adjust the chilies as per your taste.

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