Bombay Potato |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 tablespoons vegetable oil | 8 tablespoons Curry Masala Sauce | 2 tomatoes, roughly chopped |
| 1-1/2 pounds new potatoes (or large, older ones, quartered), cooked | salt to taste | SPICES: 2 teaspoons Garam Masala (storebought or homemade) |
| 1 teaspoon turmeric | 1/2-2 teaspoons ground red pepper (cayenne) | 1/2 teaspoon mango powder |
| 1 | Heat the oil, and stir-fry the spices for 30 seconds, then add the curry sauce. Stir-fry to 2 minutes, then add the tomatoes and simmer for 5 more minutes. |
| 2 | Now add the cooked potato, and simmer until hot. Salt to taste. |