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 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.


    1 person made this

    Ingredients
    Serves: 4 

    • oil for frying
    • 2 teaspoons cumin seeds
    • 1 teaspoons mustard seeds
    • 1 teaspoon kalonji (nigella) seed
    • 400g onions, chopped
    • minced garlic or garlic puree to taste
    • 600g raw cabbage (green, sweetheart or savoy), chopped
    • 600g cold cooked potatoes, cut into bite sized pieces
    • 2 teaspoon garam masala
    • 1 pinch cayenne pepper (optional)
    • salt and black pepper to taste

    Method
    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Put enough oil into a non-stick frying pan to cover the bottom. When hot fry the cumin, mustard and kalonji seeds until they start to pop.
    2. 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.
    3. Add the cabbage and mix well to coat with the spices; let it cook down for 2 to 3 minutes whilst stirring.
    4. If using garlic puree, add this now, then the potatoes; season well and add the garam masala and cayenne if using. Mix well.
    5. Press the mixture down in the pan, lower heat and leave it to bubble and squeak and get brown and crusty without burning. This will take only about 5 minutes. Turn and let the rest go crusty, and keep turning as necessary - about another 5 minutes.

    Tips

    Leftovers reheat well.
    I served this with chilli and mango chutney. 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.

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