Bombay Potatoes OAMC Vegetarian |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Freeze your own takeaway! This came from an October 1986 Home and Freezer Digest, a British magazine. There are several Bombay Potato recipes, but this one is freezable. Fills four 7.5 x 5x 1.25 inch (19 x 13 x 3 cm) foil trays. Add some tofu and you have a protein-rich main course. Might want to up the quantities of spices a tad if you do. Ingredients:
3 lbs potatoes, cut in 1 inch cubes |
3 tablespoons oil |
1 1/2 teaspoons ground cumin |
1 teaspoon mustard, seed |
5 bay leaves |
3 crushed garlic cloves |
1 teaspoon dry crushed red pepper |
1 teaspoon salt |
1 teaspoon turmeric |
Directions:
1. Boil potatoes about 10 minutes until just softening. Drain.
2. Heat oil in large frying pan and add cumin, mustard seed, bay leaves and chillies (SIC).
3. Cover and fry 2 minutes, shaking pan.
4. Add garlic, potato and turmeric. Cover and steam until potato is soft. Stir gently once.
5. Cool, divide among four trays, seal and labe. Use within 3 months.
6. Reheat from frozen, covered 400F 200C gas 6 for 40 minutes.
|
|