Any time.....any place - 

Same here , can do without all that extra oil .

Quote from: Blondie on June 29, 2006, 04:57 PM
Hi All,

Does anyone have a GOOD recipe for Bombay Potato or Bombay Aloo as some choose to call it.  

I have tried this recipe on a number of occasions with good results -


3 tablespoons  oil
1 teaspoon mustard seeds
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chili powder or 1 fresh green chili
1 inch fresh ginger, peeled and grated
4 tablespoons butter
6 potatoes, peeled, parboiled and cut into cubes
4 tomatoes,  diced
1 cup fresh coriander, roughly chopped
Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spice mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes, fresh coriander and garam masala .( for an interesting twist , try adding a little buttermilk at the end stage - garlic & onion may also be added at the initial frying stage )

Considering the number of individuals that utilize this forum , it would most certainly be a " class act " if there were more contributing members . A little more support ( $$$$ ) would demonstrate a commitment to the cause . This is a unique forum with a substantial knowledge base.......if we wish to continue sharing this knowledge , a small financial pledge would go a long way to promoting the longevity of the site .
There are the " givers " and then there are the " takers ".......which category do you fall in to ...?
Just a few thoughts ...

CC

I think its basically academic whether restaurants use yellow , red . green , purple or whatever colour onion .

 

Come on guys ...get with the program ...if you want to turn the forum into a home economics science fair ...so be it. Most of us would not even remotely consider preparing recipes in massive quantities ( unless your into catering ) . Why would you freeze volume when fresh is better ( except for the end product of a base sauce ) . Control of volume ingredients is difficult at the best of times...far better to use " a workable quantity " and maintain quality . If you wish the end product to taste like something that evolved from the mess- hall kitchen ... bland and non-descript - so be it . Perhaps we should stick litmus paper into the sauce to see what the acid-base complex is !!!???
PS - quotes from google searches perporting to be your own material now border on the tiresome . Cut and paste does not exemplify knowledge !

Enough with the " sticks & stones "....time to move on .

Quote from: Fat Les on June 24, 2006, 02:17 PM

Would anybody have a really good recipe for an authentic BIR special fried rice (you know, quite oily and very, very tasty!)?

Hi Les -
I have tried the recipe from this link a number of times - it is quite good .
http://www.cooks.com/rec/view/0,1850,154166-226207,00.html

CC

Hi welshjohn -

Welcome to the forum , I know that you will enjoy the recipes that are posted on this site as well as the commentary from the contributing members .

CC