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.