Easy Bombay Potatoes

These easy bombay potatoes are a great Indian side dish. We love them as part of a homemade Indian meal and they are definitely as good as the takeaway ones!

Course Side Dish

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 128kcal

Author Corina Blum

Equipment

Ingredients

600 g potatoes peeled and cut into approx 2cm cubes
1 tomato
10 g root ginger
1-3 chilli peppers use your judgement depending on how hot they are and how hot you want the dish to be
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 onion finely diced
1½ teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon turmeric
2 tablespoon coriander leaf (cilantro) chopped (optional, to serve)

Metric - US Customary

Instructions

Boil the potatoes for about 10 minutes until cooked through but not completely falling apart.
Put the tomato, ginger and chilli peppers into a food processor and blend. Or finely dice if you don't have a food processor
Heat a little oil in a large saucepan. Add the whole spices.
Cook the whole spices for about 30 seconds and then add the onion. Cook gently for about 5 minutes.
Stir in the ground spices and then the tomato ginger chilli paste.
Continue to simmer gently for about 5 minutes.
Drain and stir in the potatoes. Add about 100ml of water. Cover and cook for about 5 more minutes.
Serve, topped with a little fresh coriander leaf if you have it.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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