I'll never get enough of that. Now look at these Bombay Potatoes......
Whole boiled Honey Gold potatoes in an exquisite spicy sauce.
Ing-- About 13 Honey Gold Potatoes, tsp Salt, Water For boiling
ING For Sauce Tbsp Vegetable Oil tsp Fenugreek Seeds Tbsp Brown Mustard Seeds Tbsp Cumin Seeds 1/4 Red Onion Julienned Tbsp Garlic Grated 3 Thai Chili Pepper Optional, Cut into half and remove seeds 2 Tbsp Ginger Grated 1/2 Red Bell Pepper 1.5 tsp Turmeric Powder 1.5 tsp Red Chili Powder Use half for milder flavor 1/2 cup Tomato Sauce Use unsalted 1/2 tsp Salt Optional Tbsp Cumin-Coriander Powder tsp Garam Masala tsp Coconut Palm Sugar
ING For Garnish tsp Lime Juice Freshly Juiced Cilantro Finely Chopped.
METHOD Warm oil 30 sec. Add/cook fenugreek seeds 30 seconds Add the brown mustard seeds and wait for them to start popping. Add Thai chili Quartered. Add the onions and let them brown. Add the garlic and ginger after the onions have browned.Add the grated bell pepper, mix well and let them soften. Make a well; add turmeric and red chili powder Add the tomato sauce, mix well. Cook 30 sec. Add the parboiled skinned potatoes. Coat well.