Nov 8, 2010

Bombay Breakfast Potatoes

Bombay Breakfast Potatoes

This is a Jamie Oliver recipe. Well, at least it was until I got my hands on it. Mea culpa.

Glanced over the recipe and simply had to cook it up. Okay, so I admit I forgot all about it until I cleaned out my recipe database last week and ran into it again. Put it on my to-do list, tweaked the heck out of it and cooked them up this weekend.

They turned out amazing, wonderful, fantastic, fabulous, brilliant. I dunno, we need a neologism because there are no words to describe just how spot on this breakfast dish was for me and my family. Incredibly fragrant and hearty with a slight kick.

Try it, you’ll see what I mean!


Ingredients:

chapattis or flour tortillas
1 1/2 pound potatoes
2 handfuls spinach leaves
1 medium onion
1 large garlic clove
thumb size piece ginger
1/2 tsp turmeric
1/2 tsp garam masala
1/4 tsp chili powder
1/2 tsp ground coriander (ketoembar)
1/2 tsp mustard seeds
4 ripe tomatoes
cilantro or flat-leaf parsley
2 oz butter
pepper
salt

Optional: poached eggs


Directions:

Get yourself a bowl and combine the ground coriander with the turmeric. As much as I can’t stand cilantro, I love ground coriander.
Bombay Breakfast Potatoes

Add the garam masala, chili powder (mine is the seriously hot version) and ground cumin.
Bombay Breakfast Potatoes

Combine it all and add the mustard seeds. The recipe called for black mustard seeds but I always mix black and brown.
Bombay Breakfast Potatoes

Peel and rinse the potatoes.
Bombay Breakfast Potatoes

Cut them in bit size pieces and put them in a big pan with lightly salted water.
Bombay Breakfast Potatoes

Wash the spinach and put it in a heat-proof colander.
Bombay Breakfast Potatoes

Bring the potatoes to a boil.
Bombay Breakfast Potatoes

I boiled my potatoes for 6 minutes before I placed the colander with spinach on top of the pan with the boiling potatoes. So basically you use the potato pan as a sort of steamer.

Steam the spinach for about 3 to 4 minutes until it wilts, all the while continuing to cook the potatoes.
Bombay Breakfast Potatoes

Drain the potatoes. They should be nearly fork tender but not quite done yet.
Bombay Breakfast Potatoes

Finely mince the onion.
Bombay Breakfast Potatoes

Do the same with 4 ripe tomatoes.
Bombay Breakfast Potatoes

Heat 2 oz (3 tbsp) butter and cook the onions until soft but not brown.
Bombay Breakfast Potatoes

Add the grated ginger and garlic.
Bombay Breakfast Potatoes

Add the spice mix and cook for a minute to release the flavor. Take a whiff! This smells amazing.
Bombay Breakfast Potatoes

Throw in the potato cubes and give them a stir.
Bombay Breakfast Potatoes

Add the tomatoes and a good pinch of salt and pepper. Put the lid on and cook the potatoes for 5 to 10 minutes.
Bombay Breakfast Potatoes

Finely mince a good handful cilantro (yuck, ewww) or flat-leaf parsley.
Bombay Breakfast Potatoes

Once the potatoes are done and the tomatoes have turned into a thick sauce sticking to the potatoes, you can stir in the cilantro or parsley or sprinkle it on top on the plate.
Bombay Breakfast Potatoes

Serve the breakfast potatoes spooned on top of chapattis or flour tortillas—I baked my tortillas in a dry, hot skillet for about a minute—and top them with the spinach.

These babies hit all the right spots and looked beautiful to boot. Perfect lazy Sunday breakfast, if you ask me.
Bombay Breakfast Potatoes

Aside from adding onion, garlic and brown mustard seeds and messing with the spices, I also topped them with a poached egg. It was a perfect match. Bombay Breakfast Potatoes

But though they are labeled breakfast, there’s no reason not to serve these wonderful potatoes as a side dish as well.

Bombay Breakfast Potatoes
Ingredients
    chapattis or flour tortillas
    1 1/2 pound potatoes
    2 handfuls spinach leaves
    1 medium onion
    1 large garlic clove
    thumb size piece ginger
    1/2 tsp turmeric
    1/2 tsp garam masala
    1/4 tsp chili powder
    1/2 tsp ground coriander (ketoembar)
    1/2 tsp mustard seeds
    4 ripe tomatoes
    cilantro or flat-leaf parsley
    2 oz butter
    pepper
    salt

    Optional: poached eggs
Directions
    Combine the ground coriander, turmeric, garam masala, chili powder, ground cumin and mustard seeds. Mix it all up.

    Peel, rinse and dice the potatoes in bit-size pieces. Place them in a large pan with lightly salted water. Wash the spinach and put it in a heat-proof colander. Bring the potatoes to a boil and cook them for 6 minutes. Place the colander on top of the potato pan and steam the spinach until it wilts. Drain the potatoes, they should be nearly fork tender bit nmot quite done yet.

    Mince the onion and tomatoes and grate the garlic and ginger. Cook the onion in 3 tbsp butter until soft but not brown. Add the garlic, ginger and spicemix and cook for a minute before adding the potatoes and stirring them into the spice mix.

    Add the diced tomatoes, a good pinch of salt and pepper and put the lid on. Cook the potatoes for 5 to 10 minutes giving you time to chop the cilantro or flat-leaf parsley.

    As soon as the potatoes are soft and the tomatoes have turned into a thick sauce you can stir in the cilantro or parsley. Serve with chapattis or flour tortillas that you bake in a dry hot skillet for a minute.
Variations Serve the breakfast potatoes with a poached egg on top.
Meal type: breakfast or side dish
Servings: 4
Copyright: © kayotickitchen.com

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    15 Comments »

    1. 1

      It looks spectacular! Yummy.

      Maria on Nov 8, 2010 @ 9:09 am
    2. 2

      Really great! I think this will make a perfect filling for samosas too :)

      Ashjan on Nov 8, 2010 @ 12:41 pm
    3. 3

      Delicious! Yummy breakfast idea.

      Katrina on Nov 8, 2010 @ 2:21 pm
    4. 4

      Dat ziet er lekker uit.
      Looks good.
      But to eat this for breakfast??
      For me it would be more something to serve for dinner!

      Monica on Nov 8, 2010 @ 7:07 pm
    5. 5

      @ Monica:

      Yup, the British and Americans eat different kinds of breakfast than we do. In all honesty, it does make for a hearty breakfast that lasts you quite some time.

      But then again, us Dutchies eat pancakes for dinner while that’s a typical breakfast dish in the US. Cultural thing, I guess.

      Kay on Nov 8, 2010 @ 7:10 pm
    6. 6

      what a great seasoning. thanks for sharing.

      tobias cooks! on Nov 8, 2010 @ 7:49 pm
    7. 7

      absolutely gorgeous.

      foodbin on Nov 9, 2010 @ 8:34 am
    8. 8

      Looks delicious!!
      Why don’t you like cilantro? I think you have not explored the latin food…you’ll be surprised

      Carolina on Nov 12, 2010 @ 4:06 am
    9. 9

      Hi Kay,
      Just a suggestion… (I am from India), we generally temper the mustard seeds in oil. So before anything else goes into the hot oil, we add mustard seeds (they do sputter a bit, you might wanna stand a bit far, or hold up a plate to avoid them flying towards you) and then add the onion and grated ginger garlic. The recipe looks perfect though :) Tempering seeds like mustard or cumin is the general practice, and does contribute to the flavour a lot! Hope you try it.

      Arunima Singh on Nov 12, 2010 @ 6:23 pm
    10. 10

      @Arunima Singh:

      I know! I do that with my basic curry sauce as well, I like the popping sound. But was following someone else’s recipe this time. Must say it turned out great, so I think he knew what he was doing :)

      Kay on Nov 12, 2010 @ 6:26 pm
    11. 11

      @Kay: Yeah I understand :)

      Arunima Singh on Nov 12, 2010 @ 6:30 pm
    12. 12

      Looks fabulous.

      Marlis on Dec 24, 2010 @ 4:14 am
    13. 13

      Excellent food photo. Delicious looking breakfast.

      Mei Teng on Dec 26, 2010 @ 2:56 pm
    14. 14

      I’m glad to know I’m not the only one who hates cilantro. I cannot stand the stuff. LOL! I love watching cooking shows but I love your site because it’s like an online cookbook, what with all the beautiful pictures and great food ideas. I look forward to more of your recipes!

      Honey on Jan 4, 2011 @ 1:43 pm
    15. 15

      I tried the stove top version of your Bombay Breakfast Potatoes for dinner tonight (we Kiwi’s are more British than European!) and they were delicious. A fabulous recipe – thank you.

      Stephanie (New Zealand) on Mar 6, 2012 @ 9:06 am

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