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Bombay potatoes served in a wok

Bombay potatoes

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A star rating of 4.7 out of 5.61 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Enjoy Bombay potatoes as a brilliant side dish to an epic feast. These Indian-style potatoes made with nuggets of juicy tomato are super-easy to make, spicy and moreish

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal268
low infat9g
saturates1g
carbs37g
sugars9g
fibre6g
protein6g
salt0.05g
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Ingredients

  • 1 thumb-sized piece ginger, grated
  • 2 large garlic cloves
  • 6 large vine tomatoes, halved, deseeded and chopped
  • 800g new potatoes, halved
  • 3 tbsp sunflower oil
  • 1 large onion, thinly sliced
  • 2 green chillies, halved, deseeded and thinly sliced
  • 1 tsp black mustard seeds
  • 2 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 2 tsp garam masala
  • small bunch coriander, chopped

Method

  • STEP 1

    Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.

  • STEP 2

    Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.

  • STEP 3

    Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.

Goes well with

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Overall rating

A star rating of 4.7 out of 5.61 ratings
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