This is the way to cook fast a gorgeous recipe with a sauce that is specific to Indian cuisine. Although it has it’s roots in Indian cuisine, it can be found in the British one as well. Bombay potato salad recipe
800 g new potatoes
ground pepper (spices)
2-3 tablespoons olive oil
one heaped teaspoon of black mustard seeds (you can use yellow as well)
one heaped teaspoon of cumin seeds
- one heaped teaspoon of garam masala
1 heaped teaspoon turmeric
one bulb garlic
- cardamom cloves
1 fresh red chili, deseeded and finely sliced (you can leave the seeds if you like the heat)
2 cherry tomatoes, roughly chopped
1 small bunch of fresh coriander (you can use parsley instead)
There are several spices used in this recipe.
Instructions for Jamie Oliver roast chicken with potatoes and tomatoes:
Preheat the oven to 200°C/400°F/gas 6. Halve any larger potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 to 20 minutes, or until the potatoes are cooked through. Drain the potatoes then let them steam dry. Discard the lemon unless you are cooking a roasted chicken as well.
Put a sturdy roasting tray over medium heat and add the following mixed ingredients: olive oil, mustard and cumin seeds, garam masala spices, and turmeric spices prepared using a spice grinder.
Work quickly because if the goose fat gets too hot the mustard seeds will pop everywhere. Halve a bulb of garlic and add it straight to the pan, with the sliced chili and chopped tomatoes. Add your drained potatoes to the tray, blend everything together, then season well. Finely slice and scatter in the coriander stalks, and keep the leaves in a bowl of water for later. Put the potatoes in the oven for approximately 40 min (more or less – keep an eye on them!). They should be done. It depends on the level of crunchiness you prefer. You should obtain a nice spicy blended sauce.
Get your potatoes out of the oven and put them into a serving bowl. Sprinkle the reserved coriander leaves over the sizzling roast and serve with any condiments you like. Life doesn’t get much better.
- Eat your perfect roast potatoes when still warm, as the their taste is better.
Prep time: 20 min
Total time: Between 1 h and 1h, 20 min
Serve the roast potatoes or garlic potatoes with Yogurt, Wedged Lemons, Poppadoms, Crunchy Salad (iceberg salad, ribbons of carrots, lime juice, olive oil, salt and pepper) and pickles of your choice. Add some bay leaves as well.
If you have any leftovers although we highly doubt it, you can reheat them in the microwave so they are ready to go.
If you don’t like the idea of the microwave you can always reheat them in the oven.
- Some chefs prefer to use also cinnamon or cardamom which you can find in any spices store where you can buy also the garam masala indian type.
Tip: You could serve these with roasted turkey or roaster chicken thighs as well. You are advised to not eat the chicken skin as we are trying to eat healthy 😉 Garam Masala Recipe Sauce Made Flavor
There is also the option to add some red wine vinegar to the salad for a great taste.
Here is the video where Jamie at home is preparing this recipe!
We recommend a nice song while eating it.
Hanine – Arabia
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You can also try the original recipe from Jamie Oliver, see it here
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4 thoughts on “Garam Masala Bombay Potato Salad Recipe (Jamie Oliver’s Recipe)”
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I tried this recipe today for my family & it was a hit everybody loved it.