Bombay roast potatoes recipe
Nadiya's Bombay roast potatoes These are the king of roast potatoes. All the lusciousness of normal roasties, but with bags and bags of extra flavour from the turmeric and tamarind. I like my potatoes and there are a squillion ways to cook them, so let’s keep experimenting until we find every single way. 1kg/2lb 4oz potatoes (preferably a floury roasting variety), peeled and diced into 5cm/2in chunks2 tsp ground turmeric 3 tbsp salt 1kg/2lb 4oz potatoes (preferably a floury roasting variety), peeled and diced into 5cm/2in chunks 2 tsp ground turmeric 3 tbsp salt 150g/5½oz ghee 2 tbsp plain flour 2 tbsp semolina 1 tsp baking powder 3 onions, quartered 1 garlic bulb, cloves peeled and left whole pinch salt 150g/5½oz ghee 2 tbsp plain flour 2 tbsp semolina 1 tsp baking powder 3 onions, quartered 1 garlic bulb, cloves peeled and left whole pinch salt 260g/9oz tamarind sauce large handful fresh coriander 260g/9oz tamarind sauce large handful fresh coriander Method Put the potatoes in a large saucepan with enough water to cover completely. Add the turmeric and salt. Bring to the boil then reduce the heat and leave to simmer for 2 minutes. Then drain. Preheat the oven to 180C/160C Fan/Gas 4 and put the ghee in a large roasting dish. Put the dish into the oven until the ghee and dish are hot. Meanwhile, in a bowl mix together the plain flour, semolina and baking powder. Add this dry mixture to the potatoes and toss the potatoes until covered completely. Carefully take the roasting dish out of the oven and add the potatoes in a layer. Season well and carefully roll the potatoes around in the hot ghee. Add the onion and garlic and coat in the hot ghee. Return the tray to the oven and roast for 50 minutes, turning the potatoes halfway through cooking. After 40 minutes, drizzle over the tamarind sauce before baking for the final 10 minutes. Remove from the oven, sprinkle with the coriander and serve. Put the potatoes in a large saucepan with enough water to cover completely. Add the turmeric and salt. Bring to the boil then reduce the heat and leave to simmer for 2 minutes. Then drain. Put the potatoes in a large saucepan with enough water to cover completely. Add the turmeric and salt. Bring to the boil then reduce the heat and leave to simmer for 2 minutes. Then drain. Preheat the oven to 180C/160C Fan/Gas 4 and put the ghee in a large roasting dish. Put the dish into the oven until the ghee and dish are hot. Preheat the oven to 180C/160C Fan/Gas 4 and put the ghee in a large roasting dish. Put the dish into the oven until the ghee and dish are hot. Meanwhile, in a bowl mix together the plain flour, semolina and baking powder. Add this dry mixture to the potatoes and toss the potatoes until covered completely. Carefully take the roasting dish out of the oven and add the potatoes in a layer. Meanwhile, in a bowl mix together the plain flour, semolina and baking powder. Add this dry mixture to the potatoes and toss the potatoes until covered completely. Carefully take the roasting dish out of the oven and add the potatoes in a layer. Season well and carefully roll the potatoes around in the hot ghee. Add the onion and garlic and coat in the hot ghee. Season well and carefully roll the potatoes around in the hot ghee. Add the onion and garlic and coat in the hot ghee. Return the tray to the oven and roast for 50 minutes, turning the potatoes halfway through cooking. Return the tray to the oven and roast for 50 minutes, turning the potatoes halfway through cooking. After 40 minutes, drizzle over the tamarind sauce before baking for the final 10 minutes. After 40 minutes, drizzle over the tamarind sauce before baking for the final 10 minutes. Remove from the oven, sprinkle with the coriander and serve. Remove from the oven, sprinkle with the coriander and serve.