Indian · Authentic-ish Indian
Bombay Potatoes
235 kcal a serving, against 317 for the traditional version. That is 82 kcal off, or 26%, with 6.3g of protein. Serves 4. 55 minutes.
What the traditional version is
Deep-fried cubes of potato tossed in a massive amount of ghee, coated with mustard seeds, turmeric, curry leaves and salt. It's essentially a greasy chip.
What changed, and what each change costs
60g of ghee for 15g of ghee and a hot oven
Frying potatoes in clarified butter drives the calories up with zero nutritional return. By parboiling the potatoes until fluffy, then roasting them with a measured spoon of oil, I force them to crisp naturally.
What it costs you. You lose that rich, buttery saturation that makes the restaurant version so heavy. The roasted potato has a firmer crust rather than a deep-fried shatter.
A plain temper for one loaded with chana dal
Dropping the fat means you must work harder for texture. Throwing dry chana dal into the hot oil before the potatoes go in provides an intense, nutty crunch. It brings a savoury bite that distracts you from the missing butter.
What it costs you. So: a dish with hard, crunchy bits. A completely soft bite anymore was never on the table once the fat came out. You have to actively chew the dal, which some might find annoying.
Frying the spices with the potatoes for a separate hot oil temper
If you roast the potatoes with the curry leaves and turmeric from the start, the high oven heat burns them to bitter dust. I make a fierce temper in a frying pan while the potatoes roast, then toss them together.
What it costs you. It dirties an extra pan. You have to wash a frying pan as well as your roasting tray, which is a mild nuisance on a busy weeknight.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 317 | 235 |
| Protein | 5.2g | 6.3g |
| Fat | 16.2g | 5.2g |
| Saturated fat | 9.1g | 2.4g |
| Carbohydrate | 39.1g | 42.3g |
| Protein per 100 kcal | 1.7g | 2.7g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Indian prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. milk, mustard.
The method is in the book
This side dish finally pulls its weight on the table. You get the fierce mustard seed hit and the earthy turmeric coating, but the heavy grease is gone. The roasted edges offer a brilliant crunch, and the toasted chana dal brings a nutty texture that makes the whole plate interesting. I miss the buttery ghee flavour occasionally, but I absolutely don't miss the sluggish feeling that follows it.
The quantities and the method for this dish are in Authentic-ish Indian, along with 54 more. Buy the paperback