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Bombay Potatoes
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Bombay Potatoes

By Oli Wilson-Nunn (GoodFood Community)
Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 5
Fun and packed full of flavour, also goes well with rice.
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Ingredients

  • 1kg Salad/New Potatoes, cut in 2cm cubes
  • 2tsp Turmeric divided

Water for boiling

  • 1 1/3 tbsp vegetable/sunflower
  • 1 1/2 green chilis, finely sliced
  • 3 cloves of garlic, finely chopped
  • 2 medium white onions, chopped
  • 2tsp Garam Masala
  • 2tsp Black Mustard Seeds
  • 2tsp Ground coriander
  • 2tsp Fennel Seeds
  • 3tbsp Lemon Juice
  • Salt and pepper to taste
  • Handful of fresh coriander, roughly chopped
  • Fresh or tinned tomatoes (optional)

Method

  • STEP 1
    Boil the potatoes in the water with half the turmeric until you can brake one easily with a fork. Drain well.
  • STEP 2
    Add the oil to the wok, and get the wok really hot. When really hot and chili and cook for 30 seconds until brown.
  • STEP 3
    Add the garlic, the onions, Garam Masala,Ground coriander, Fennel seeds, the rest of the turmeric and Black Mustard Seeds, and cook until the onions go slightly tender.
  • STEP 4
    Now add the potatoes and cook for a further 7 minutes on a medium low heat. If using tomato, add it at this point
  • STEP 5
    Add Lemon juice, fresh coriander and salt and pepper to taste, and serve with rice or Naan.Top with leftover fresh coriander.

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Overall rating

Rating: 5 out of 5.9 ratings
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