Bombay Masala

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I usually make this green Chutney when I make the Bombay Veg Sandwich or Bombay Masala Toast Sandwich. Boil the potatoes: For the perfect texture, it’s important to boil the potatoes until they are fork-tender. This will ensure that the potatoes absorb the flavours of the spices and become deliciously soft.

Methi powder: You can substitute with 1 Tablespoon of dried fenugreek leaves for each teaspoon of methi powder. Put all the roasted spices and cinnamon, nutmeg into a spice grinder and grind them into a fine powder Boil plain rice and then to 1 cup rice you can add 4 tbsp. of Parappu powder. You can use more Parappu Powder for more flavor. A slice of toasted bread is the perfect sponge for the chutney and provides ample moisture (hence the name), without making the sandwich soggy. Perfect. How to serve The Ultimate Mumbai SandwichUse fresh spices: Using fresh blend of spices will make a huge difference in the taste of your Bombay Aloo. If possible, grind your own powdered spices like ground cumin, ground coriander and garam masala. Every Indian Household has its own recipe of garam masala. Here is what I use, you can vary the quantity of any spice according to your taste. Ingredients Bread: My family prefers whole grain bread, but use your favorite sliced sandwich bread or whatever you have on hand.

Garam Masala is the most commonly used North Indian Masala among the different types of Indian Masala listed in this post. Whole Garam Masala – Spices are roasted and grinded to make the powder Garam Masala Recipe This one is another staple in our house that the kids love to have with their idli and dosa. Ingredients Aloo Gobi Traybake – another variation to try is adding cauliflower to the potatoes. This creates a flavorful dish called Aloo Gobi, which is a popular North Indian curry. Simply roast diced cauliflower and potatoes with spices in the oven until crispy. Add lemon or lime: Adding a squeeze of lemon or lime to your Bombay Aloo before serving will brighten up the flavours and add a refreshing zing to the dish.In the Fridge: Store leftover Bombay Aloo in an airtight container in the fridge for up to 3-4 days. In a pan, heat oil. Add mustard seeds and as they splutter, add finely chopped green chillies, ginger and curry leaves.

Add the chopped onion and sauté for 5 minutes, until just beginning to brown. Add the tomatoes and cook for 3–5 minutes, until softened. Sambar Masala is the most commonly used South Indian spice mix out of all the different types of Indian Masala. Sambar Masala Recipe The serrano chili and cayenne flavor the filling to a medium spice level. The spices are then tamed when layered with the bread and cheese. As always, skip the green chili and cayenne for mild.Remove the pot from the oven and allow the biryani to rest covered for 10 minutes. Remove the lid and foil. Gunpowder is an interesting name given to this spice combination which is a mix of lentils, chili, sesame seeds and jaggery. Gunpowder Recipe Bread: I used Regular Sandwich Bread to make these sandwiches but feel free to use any soft bread of your choice. Some great alternatives include brown bread, rye bread, multigrain bread, ragi bread, or whole wheat bread. You can also use sourdough bread. Condiments: Homemade mint or cilantro chutney is traditional. The ketchup just makes it that much more appealing! Just remember to have extra green chutney, tamarind chutney and ketchup for serving.