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Bombay potatoes |
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#1 |
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Forum Member
Join Date: Jun 2006
Location: West Suffolk
Posts: 2,464
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Bombay potatoes
I have a slimming world recipe for Bombay potatoes which although not authentic was very nice, the only problem was a burning mouth because they were too hot. Not knowing much about spices if I list the spices in the recipe could some kind person on here tell me which to cut down on, thanks in advance:
Black mustard seeds (didn't have black so used normal) Cumin Termeric Garam masala chilli powder fresh ginger coriander |
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#2 |
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Forum Member
Join Date: Oct 2010
Posts: 3,406
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Use less chilli powder and mustard seeds.
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#3 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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If you still want the colour then split the chilli powder with paprika.
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#4 |
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Forum Member
Join Date: Jun 2006
Location: West Suffolk
Posts: 2,464
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Thankyou for your help.
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#5 |
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Forum Member
Join Date: Aug 2009
Posts: 5,101
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Fresh ginger also has quite a bit of heat, so you could cut down on that too.
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