Bombay Potatoes
Bombay Potatoes is comfort food at its finest
Sides
Discover · lemon + onion + sides + vegetarian
30 recipes
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In season
May produce
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Course & method
Ingredients
Buraczki
Beetroots roast in foil until tender (or boil for the quicker route), then peel and grate coarsely
Sides
Chana Chaat
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…
Sides
Choban Salata (Azerbaijani Shepherd's Salad)
The Azerbaijani version of the shepherd's salad that turns up in some form on every table from the Balkans to Persia…
Sides
Fatayer Bi Sabanikh
Spinach is wilted briefly with salt, drained, squeezed dry
Sides
Fattoush
Pita breads are torn into pieces and toasted (or fried) until crisp and crunchy
Sides
Fattoush
A torn pita is brushed with olive oil and grilled or fried until golden and crisp
Sides
Foul Saudi
The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions
Sides
Fried Green Tomatoes
Firm green tomatoes slice 8 mm thick
Sides
Herb Salsa
Herb salsa is uniquely French despite the Spanish name: it's essentially a warm salsa based on creamy, newly cooked potato and fine herbs
Sides
Israeli Salad
Vegetables are diced into uniform 5 mm cubes, knife work matters
Sides
Kachumber
Vegetables dice into 5 mm cubes, uniform size matters for both look and dressing
Sides
Kashk-E-Bademjan
Aubergines roast or pan-fry until soft and silky
Sides
Kuku Sabzi
Herbs are chopped finely, really finely, to a green confetti
Sides
Lahori Onion Salad
Red onion is sliced as thin as possible (mandoline is ideal)
Sides
Lahori Tarka Dal
Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft
Sides