Bombay potatoes
- Esther Clark
Save recipe
Serves 4
Easy
Prep: 15 mins
Cook: 25 mins
A star rating of 4.7 out of 5.114 ratingsRate
loading...
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
Nut-free
Vegan
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Indian spiced greens
A star rating of 4.1 out of 5.53 ratings
Spicy Indian rice
A star rating of 4.7 out of 5.46 ratings
Indian cucumber salad
A star rating of 4.7 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
-
kcal268
-
fat9g
low
-
saturates1g
-
carbs37g
-
sugars9g
low
-
fibre6g
high
-
protein6g
-
salt0.05g
low
Ad
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.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.7 out of 5.114 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...