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Potatoes are one of my favourite vegetables. This dish is deliciously spicy.
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Ingredients 3 tbsp sunflower oil 1 tsp mustard seeds ½ tsp ground cumin 1 tsp turmeric 1 tsp ground coriander 1 tsp garam masala 1 tsp chili powder 5cm/2in piece fresh ginger, grated 1kg/2lb 3oz potatoes, peeled, and cut into smallish cubes 350ml/12fl oz vegetable stock 4 tomatoes, roughly
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Heat the oil, and stir-fry the spices for 30 seconds, then add the curry sauce. Stir-fry to 2 minutes, then add the tomatoes and simmer for 5 more minutes.
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Bombay Potato Curry Yield: 4 Servings -SPICE MIX 1.50 ts Coriander 0.25 ts Turmeric 0.50 tb Garam masala 2.00 Bay leaves, ground ---OTHER INGREDIENTS-- 1.00 lb New potatoes 4.00 oz Yogurt 0.50 c Corn or mustard oil 2.00 Fresh green chilies -chopped (opt) 2.00 tb Fresh coriander -or parsley (opt)
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Instructions Cook the potatoes in boiling water until tender when pierced with a thin knife. As soon as they are cool enough to handle, cut the potatoes in quarters. Place in a large glass bowl with the peas, half of the pomegranate seeds, the onion rings and the mint. Set aside. Whisk together the
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Cook the potatoes in boiling water until tender when pierced with a thin knife. As soon as they are cool enough to handle, cut the potatoes in quarters. Place in a large glass bowl with the peas, half of the pomegranate seeds, the onion rings and the mint. Set aside. Whisk together the lemon juice,
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Recipe for Bombay Potato