Bombay Potatoes

This was not particularly nice. I felt that I went wrong somehow or that I had bought the wrong ingredients. Everyone ate their portion but it was just like a mildly spicy boiled potatoes. Not much spice at all.

I used fresh chillies taken from plants growing in my conservatory and they were quite hot. Despite this the yogurt pretty much killed off any heat.

I wouldn’t recommend this recipe as it just didn’t work and everyone said it was just too bland.

The Ingredients

• 1 ½ teaspoons coriander
• ¼ reaspoon turmeric
• 1 lb new potatoes
• 4 oz of yogurt
• ½ cup corn or mustard oil
• 2 fresh green chillies finely chopped
• ½ tablespoon garam masala
• 2 bay leaves, ground
• 2 tablespoons fresh coriander or parsley
• 1 teaspoon sugar
• A pinch of salt and freshly ground pepper to taste

The Recipe

1. Cook the potatoes until about ¾ done (boil, steam or microwave).
2. Mix the turmeric , garam masala , and ground bay leaves with the yogurt .
3. Prick the potatoes with a fork and dip them into the spice/yogurt mix.
4. Heat the oil to medium, then carefully place the coated potatoes into the pan.
5. Cover and cook until tender - normally about 5 to 10 minutes.
6. Add the green chillies and stir carefully.
7. Mix the sugar and optional fresh coriander or parsley into any remaining yogurt and add to the tender potatoes.
8. Add salt and pepper to taste.
9. Reduce heat to a simmer and continue cooking for 5 minutes more.
10. Serve with rice and a nice homemade curry.

Thoughts and observations

I just don’t know what went wrong here. The recipe sounded like it would be yummy but in the end it was, well, just bordering on the horrible side of Bombay Potatoes. I won’t make it again.

When I put the yogurt coated potatoes in the oil the yogurt pretty much instantly disappeared. I guess it just curdled and decided it didn’t want to play.