Bombay potatoes served in a wok

Bombay potatoes

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(8 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 4

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

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal268
  • fat9g
  • saturates1g
  • carbs37g
  • sugars9g
  • fibre6g
  • protein6g
  • salt0.05g
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Ingredients

  • 1 thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 large garlic cloves
  • 6 large vine tomatoes, halved, deseeded and chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 800g new potatoes, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 green chillies, halved, deseeded and thinly sliced
  • 1 tsp black mustard seeds
  • 2 tsp ground coriander
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp ground cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • small bunch coriander, chopped

Method

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

  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. 

  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.  

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Comments, questions and tips

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gailjones
28th Sep, 2019
5.05
Delicious flavour wise. It is definitely worth 5 stars but the potatoes need cooking longer than 10 mins and you need to add a little water towards the end of cooking.
butcher
8th Sep, 2019
5.05
I just made this with tinned potatoes-thank you Nadiya-and it was lovely!
nurseblenk
26th Aug, 2019
Will this freeze?
goodfoodteam's picture
goodfoodteam
26th Aug, 2019
Thanks for your question. The texture of this dish is at its best when fresh but you can freeze it if necessary. We'd suggest defrosting thoroughly and reheating in the microwave for best results.
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