Spiced Bombay Potatoes

Bombay potatoes is a common Indian meal served in UK restaurants. It can be prepared easily at home, with spices from your pantry. Baby potatoes make this dish a little sweet and very succulent. This kind of side dish is satisfying with steamed rice alongside meat based curry, or simply on its own.
By Jehanne Ali
bombay potatoes recipe
There was a restaurant that I visited years ago for a low student budget meal that somewhat stuck to mind till date. That was also the first time I ever tasted ‘Bombay potatoes’. I have been told by friends from India that there is no such thing as ‘Bombay potatoes’ in India, perhaps it is just another name for stir-fry dish but regardless ‘Bombay potatoes’ is a common menu choice in most British-Indian restaurants. I loved the taste then and still salivate about it now. The fact that this can be done in less than 20 minutes means that it will appear again on our weeknight meal rotation.

Spiced Bombay Potatoes
 
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Bombay potatoes is a common Indian meal served in UK restaurants. It can be prepared easily at home, with spices from your pantry. Baby potatoes make this dish a little sweet and very succulent. This kind of side dish is satisfying with steamed rice alongside meat based curry, or simply on its own. Boil the potatoes in water until almost tender. Drain and put aside. In a wok, heat the ghee and canola oil together. Temper the curry leaves, chopped chilli, mustard seeds, ginger and cumin seeds until fragrant. Add in the coriander powder, chilli powder and the dash of turmeric. Tip in the potatoes and stir fry for few more minutes until the potatoes are well coated with spices. Season with salt and throw in the coriander leaves. Serve warm. Notes * if using large potatoes, cut into cubes or wedges.
Author:
Recipe Type: Side Dish
Cuisine: Indian/British
Serves: 4-6
Ingredients
  • 500g baby new potatoes, scrubbed
  • 1 tsp ghee
  • 2 tbsp canola oil
  • few sprigs curry leaves
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 inch ginger, sliced finely
  • 1 red chilli- chopped
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric
  • salt to season
  • A small bunch of coriander leaves, chopped
Instructions
  1. Boil the potatoes in water until almost tender.
  2. Drain and put aside.
  3. In a wok, heat the ghee and canola oil together.
  4. Temper the curry leaves, chopped chilli, mustard seeds, ginger and cumin seeds until fragrant.
  5. Add in the coriander powder, chilli powder and the dash of turmeric.
  6. Tip in the potatoes and stir fry for few more minutes until the potatoes are well coated with spices.
  7. Season with salt and throw in the coriander leaves.
  8. Serve warm.

 

 


Jehanne Ali

Jehanne is an enthusiastic baker, food blogger, mother and wife all in one. She swaps her scalpel from her day job as a doctor to kitchen utensils in the evening and creates magical treatment of healthy treats for her family, which she shares in her blog, The Cooking Doctor. She is a firm advocate of healthy eating and always believes that honest and healthy food will steer you clear from the doctors.

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