Bombay Potatoes are the perfect side dish for any curry. They are also great in the summer paired with a salad for a light lunch. You can even prepare them and serve them cold in your picnics or in place of potato salad at your buffets to give your table a little variety.
This recipe has just enough heat to make them classic Bombay Potatoes but not too much that they are not enjoyable for all of the family. The best part of this recipe is that you can adjust the heat by simply adding or reducing the amount of chilli flakes to your preference.
This recipe is so easy to prepare and can be cooked in advance and refrigerated, then reheated when required.
700g of waxy white potatoes like Maris Piper, peeled and cut into 1.5cm cubes
A large brown onion finely diced
1 400g tin of chopped tomatoes
1 tbsp of wholegrain mustard
1 tsp grated ginger
1 tsp of crushed garlic
A pinch of chilli flakes
2 tsp ground coriander
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
Fresh coriander leaf to garnish
Boil the potatoes for 10 -12 minutes until they begin to slightly soften.
While the potatoes are boiling, fry the onions in a little oil until they start to brown.
Add the garlic, ginger, the spices and fry for a further couple of minutes.
Drain the potatoes and leave them to dry.
Add the tomatoes, stir and bring to a simmer.
When the tomato and onions have condensed, add the potatoes and coat thoroughly.
Fry until piping hot and serve with a sprinkle of fresh coriander.
Print the recipe!
- 700 g Waxy white potatoes (Maris Piper) peeled & diced into 1.5cm cubes
- 1 large onion finely diced
- 400 g tomatoes tinned
- 1 tbs wholegrain mustard
- 1 tsp grated ginger
- 1 tsp crushed garlic
- 1 pinch of chilli flakes
- 1 tsp ground coriander
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 fresh coriander to garnish
- Boil the potatoes for 10-12 minutes or until they begin to soften slightly.
- While the potatoes are boiling, fry the onions in a little oil until they start to brown.
- Add the garlic, ginger and spices and fry for a further 2-3 minutes.
- Drain the potatoes and leave them to rest.
- Add the tomatoes to the onion, stir and bring to a simmer.
- When the tomatoes and onions have condensed, add the potatoes and coat thoroughly.
- Fry until piping hot and serve with a sprinkle of coriander.