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BOMBAY POTATOES

BY WHISKAFFAIR

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STEP 1

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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.

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STEP 2

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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.

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STEP 3

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Heat oil in a pan over medium-high heat.

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STEP 4

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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.

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STEP 5

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Add curry leaves and onions and saute until they turn light brown in color (5-6 minutes), stirring frequently.

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STEP 6

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Add ginger and green chilies and saute for another minute.

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STEP 7

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Now add coriander powder, turmeric powder, chili powder, and salt, and cook for 10-15 seconds, stirring continuously.

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STEP 8

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Add ½ cup of water and cook for a minute.

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STEP 9

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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.

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STEP 10

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Now add lime juice and mix well. Garnish the Bombay potatoes with cilantro and serve hot.

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BOMBAY POTATOES IS READY TO EAT!

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