Bombay Bubble and Squeak
This started out as regular bubble and squeak but as potatoes and cabbage are also staples of Indian cuisine, the recipe kind of changed direction and went East! I used cold cooked potatoes and raw cabbage, fried with onion, garlic and my favourite spices (feel free to substitute your own choice) but otherwise it's just the same as cooking traditional 'bubble'. It won't come out as 'solid' as the bubble and squeak made with mash and cooked cabbage; the potatoes keep their shape, more like Bombay potatoes - hence my title.
Ingredients
- 600g cold cooked potatoes, cut into bite sized pieces
- 600g chopped raw green cabbage, sweetheart or savoy or similar
- 400g chopped onion
- Garlic or garlic puree to taste
- 2 tsp cumin seeds
- 1 tsp mustard seed
- 1 tsp kalonji (nigella) seed
- 2 tsp garam masala
- Pinch cayenne pepper (optional)
- Salt and black pepper to season
- Any good oil for frying
Method
- Put enough oil into a preferably non-stick frying pan to cover the bottom. Heat and when ready fry the cumin, mustard and kalonji seeds until they start to pop.
- Over a medium heat fry the onions, and, if you're using fresh garlic, add this now. Keep stirring; they will soon start to brown slightly.
- Add the cabbage and mix well to coat with the spices; let it cook down for a couple of minutes, still stirring.
- If using garlic puree, add this now, then the potatoes; season well and add the garam masala and cayenne (if using. If you love heat, use more.) Mix well.
- Press the mixture down in the pan, lower heat and leave it to bubble and squeak and get brown and crusty. This will take only about 5 minutes. Turn and let the rest go crusty, and keep turning as necessary - about another five minutes.
- It's ready to eat. Any leftovers reheat well though.
Tip
As you'll see from my photograph, I served this with chilli and mango chutney. Hopefully you can see how the potatoes keep their shape and are crusty without burning. For a vegetarian meal it would taste good with dhal and a mushroom pilau. Or it would go well with any kind of hot or cold meat. Thanks for reading.
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