Fettuccine Bombay
Bombay potato (sometimes called bombay aloo or aloo (alu) bombay), is an indian dish prepared using potatoes that are cubed, parboiled and then fried and seasoned with various spices such as cumin, curry, garlic, garam masala, turmeric, mustard seeds, chili powder salt and pepper.
Recipe Summary Fettuccine Bombay
A delicious variation on the usual tomato sauce. Italy meets India. Use a good quality curry powder. I find that 1 tablespoon of regular curry and 1 tablespoon of Malaysian curry powder tastes great. Most Asian markets carry the Malaysian Powder and I like it because it has some heat to it. You could also add chile powder or chiles if you want it 3-alarm spicy.
Ingredients | Bombay New Potatoes1 (16 ounce) package fettuccine3 tablespoons olive oil1 teaspoon cumin seeds1 large onion, chopped4 cloves garlic, crushed2 skinless, boneless chicken breasts, cut into cubes2 tablespoons curry powder, divided1 (14 ounce) can diced tomatoes2 tablespoons tomato pasteDirectionsBring a large pot of lightly-salted water to a rolling boil over high heat; add the fettuccine and return to a boil. Cook uncovered until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.Heat the olive oil in a large skillet or wok over medium-high heat. Fry the cumin seeds in the hot oil until they begin to pop, 2 to 3 minutes. Cook and stir the onion and garlic in the oil until lightly browned, about 5 minutes. Add the chicken and continue cooking until the chicken is cooked through, 4 to 5 minutes. Season with 1 tablespoon curry powder; cook and stir another 3 to 4 minutes. Pour the diced tomatoes over the mixture and reduce heat to low. Stir in the tomato paste and remaining 1 tablespoon curry powder. Simmer 15 minutes.Stir the cooked pasta into the sauce to coat. Simmer 2 to 5 minutes, until pasta is reheated.Info | Bombay New Potatoesprep: 20 mins cook: 40 mins total: 1 hr Servings: 4 Yield: 4 servings
TAG : Fettuccine BombayWorld Cuisine Recipes, Asian, Indian,
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