Bombay Potatoes Recipe
This is my version of the classic Bombay Potatoes Recipe which is a great side dish to any Indian curry. I have tried and tested this recipe and I believe this is a good healthy version.
Serves: 4-6 people
Prep Time: 10 mins
Cooking Time: 35 mins
Total Time: 45 mins
500g large potatoes, peeled and halved
15g root ginger, peeled and sliced
3 garlic cloves, peeled
2 large ripe tomatoes, one quartered, the other cut into slim wedges
2 tbsp. vegetable oil
1 tsp. cumin seeds
1 tsp. mustard seeds
One large onion, sliced
2 green chillies, sliced
½ tsp. turmeric
1 tsp. ground coriander
1 tsp. ground cumin
½ tsp. mango powder
1 tsp. garam masala
½ tsp. chilli powder
Large handful of freshly chopped coriander leaves
Salt to taste
Bring a large pan of water to the boil and salt it well. Place the potatoes and boil until tender then drain and allow to them to cool down. When they are cool enough to handle chop into 2 cm cubes.
Next, blend together the ginger, garlic and quartered tomato until its smooth.
Heat the oil in a large frying pan and then add the cumin and mustard seeds and then once the cumin starts to brown add the sliced onion and sliced green chillies. Cook for a minute before adding the ginger, garlic and tomato blended mixture, the ground spices and salt to taste.
Stir and cook for 1 or 2 minutes so that you can smell the garlic. Add some water if the mixture is too dry.
Now add the tomato wedges, stirring well and cook for a few minutes so that the tomatoes soften. Tip the diced potatoes into the pan and coat them in the sauce until they absorb the flavours.
Stir well, then check the seasoning and stir in the chopped coriander and serve.
Enjoy my Bombay Potatoes Recipe.