
Bombay Potatoes
Bombay Potatoes is comfort food at its finest
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Bombay Potatoes is comfort food at its finest

A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…

Chicken inasal is the pride of Bacolod City on Negros Occidental, where streetside grill houses serve nothing else…

A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth

Bird's-eye chillies, garlic and oil blend into a thick red marinade with paprika, vinegar and lemon

Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet

Chicken thighs (boneless, skin-on for the best result) are cut into 4 cm pieces and marinated for 30 minutes in a…

Lebanese kofta, sometimes spelled kafta, is minced lamb (often with a little beef) seasoned with grated onion, parsley…

Whole chickpeas are soaked overnight and simmered until tender (or pressure-cooked)

A chicken yakhni (broth) is built first by simmering chicken pieces with onion, ginger, garlic, fennel seeds, coriander…

Bone-in lamb is browned in ghee with a small handful of whole spices, then ginger-garlic paste and tomato are added in…

Bone-in mutton (or lamb shoulder, preferably with marrow bones) is simmered for two hours with onion, ginger, garlic, a…

Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft

A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango…

A quick British curry-house version of classic Punjabi saag gosht, combining pre-cooked lamb and bright spinach puree…

Chicken thighs are marinated briefly in onion, garlic, ginger, tomato and a sprinkle of curry powder, then sealed in a…