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Bombay Potato - A spicy Indian potato curry with minimum fuss and great taste
BAISALI'S HOMELY KITCHEN17Ingredients
5Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 kg potatoes (medium sized, . It is better to use waxy ones with thin skin. They hold the shape when boiling.)
- 4 Tbsp. ghee
- 2 Tbsp. sunflower oil
- 2 tsp. panch phoran
- Equal
- mustard seeds
- cumin seeds
- fennel seeds
- nigella seeds
- fenugreek seeds
- 2 tsp. turmeric powder
- 1/2 tsp. black pepper (powder or crushed whole black pepper)
- 1/2 tsp. chilli powder (optional for spice lovers – I did not use it)
- 2 Tbsp. tomato purée
- salt (to taste)
- 300 mL natural yogurt (or curd)
- 3 coriander leaves (chopped, for garnishing., optional)
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