Mumbai x Spain

Bombay bravas

Name: Bombay bravas
Total time: 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 medium 3 cm cubes potato; Salt, to taste; 3 tbsp divided cooking oil (vegetable oil); 3 cloves divided garlic; 1 tsp paprika; 1 1/2 tsp kashmiri chilli powder; 1/2 tsp cumin powder (ground cumin); 2/3 cup tomato puree; 1 tbsp pulp tamarind; 2 tsp jaggery; 1/2 cup hung curd (greek yogurt); a few leaves chopped mint leaves; 1 tsp chaat masala; a handful sev; a little chopped coriander leaves (cilantro)

Crisp potatoes, fierce sauce, and a sev crown. Tapas night just got a chaat counter.

45 minTime

7 gProtein each

mediumSpice

Fierce potatoes2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

302kcalsame

7 gproteinsame

5 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Potato4 medium, 3 cm cubes

Saltto taste

Cooking oil (vegetable oil)3 tbsp, divided

Garlic3 cloves, divided

Paprika1 tsp

Kashmiri chilli powder1½ tsp

Cumin powder (ground cumin)½ tsp

Tomato puree⅔ cup

Tamarind1 tbsp pulp

Jaggery2 tsp

Hung curd (greek yogurt)½ cup

Mint leavesa few leaves, chopped

Chaat masala1 tsp

Seva handful

Coriander leaves (cilantro)a little, chopped

Method

5 steps

1Boil the potatoes in salted water at a rolling boil for 6 minutes. Drain and shake in the colander to rough up the edges.
2Toss with 2 tbsp oil and salt and roast in the oven at 220°C for 30 minutes, turning once.
3For the brava sauce, heat 1 tbsp oil on medium heat. Fry 2 grated garlic cloves, paprika, chilli and cumin for 30 seconds, then add the tomato puree, tamarind, jaggery and salt. Simmer 6 minutes.
4Mix the hung curd with the last clove of grated garlic, mint and a pinch of salt.
5Toss the hot potatoes with chaat masala. Spoon over the brava sauce and the garlic dahi, then shower with sev and coriander.

Serve it like this

Pile the potatoes high in a shallow bowl. Zigzag the brava sauce over, dot garlic dahi on top and finish with a crown of sev.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mumbai x Spain

Bombay bravas

Crisp potatoes, fierce sauce, and a sev crown. Tapas night just got a chaat counter.

45 minTime

7 gProtein each

mediumSpice

Fierce potatoes2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

302kcalsame

7 gproteinsame

5 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Potato4 medium, 3 cm cubes

Saltto taste

Cooking oil (vegetable oil)3 tbsp, divided

Garlic3 cloves, divided

Paprika1 tsp

Kashmiri chilli powder1½ tsp

Cumin powder (ground cumin)½ tsp

Tomato puree⅔ cup

Tamarind1 tbsp pulp

Jaggery2 tsp

Hung curd (greek yogurt)½ cup

Mint leavesa few leaves, chopped

Chaat masala1 tsp

Seva handful

Coriander leaves (cilantro)a little, chopped

Method

5 steps

1Boil the potatoes in salted water at a rolling boil for 6 minutes. Drain and shake in the colander to rough up the edges.
2Toss with 2 tbsp oil and salt and roast in the oven at 220°C for 30 minutes, turning once.
3For the brava sauce, heat 1 tbsp oil on medium heat. Fry 2 grated garlic cloves, paprika, chilli and cumin for 30 seconds, then add the tomato puree, tamarind, jaggery and salt. Simmer 6 minutes.
4Mix the hung curd with the last clove of grated garlic, mint and a pinch of salt.
5Toss the hot potatoes with chaat masala. Spoon over the brava sauce and the garlic dahi, then shower with sev and coriander.

Serve it like this

Pile the potatoes high in a shallow bowl. Zigzag the brava sauce over, dot garlic dahi on top and finish with a crown of sev.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bombay bravas

Make it your way

Ingredients

Method

Bombay bravas

Make it your way

Ingredients

Method

Make it a meal