Leftover Christmas Dinner Bombay Potato | How to make
Ingredients - 400g Roast Potatoes - 2 tablespoon Vegetable Oil - 1 teaspoon Yellow Mustard Seeds - 1/2 teaspoon Black Mustard Seeds - 1 medium sliced
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Cooking tools:
- Chef's knife
- Cutting board
- Stove
- Skillet
- Wooden spoon
- Measuring spoon
- Measuring cup
- Microplane
- Mixing bowl
Ingredients
- Roast Potatoes: 400g
- Vegetable Oil: 2 tablespoon
- Yellow Mustard Seeds: 1 teaspoon
- Black Mustard Seeds: 1/2 teaspoon
- Brown/White Onion: 1 medium sliced
- Fenugreek Leaves (Kasoori Methi): 1 teaspoon
- Salt: 1/2 teaspoon
- Sugar: 1/2 teaspoon
- Grated Garlic: 2 large cloves
- Fennel (seeds): 1/2 teaspoon
- Mix Powder / Curry Powder: 1 teaspoon
- Coriander Powder: 1/2 teaspoon
- Cumin Seeds: 1.5 teaspoon
- Turmeric Powder: 1 teaspoon
- Tomato Paste: 1 tablespoon
- Fresh/Chopped Coriander: 1/2 cup
- Water or Curry Base: 250ml
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