Bombay Potatoes

This makes the perfect accompaniment to any curry — vegetarian or meat based. They are very easy to make and the fresh flavors are so much[ better when you cook it yourself. Give it a go.]

Total Time:
50 min
30 min
20 min

6 to 8 servings

  • 3 tablespoons sunflower oil
  • 1 teaspoon mustard seeds
  • Pinch ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 knob fresh ginger, peeled and grated
  • 4 knobs butter
  • 6 potatoes, peeled, parboiled and cut into cubes
  • 4 tomatoes, cores removed and flesh diced
  • Handful fresh coriander, roughly chopped

Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.

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    Awful, created the worst inedible bombay potatoes I've ever made... no stars, but not possible, waste of ingredients.
    I love anything that Jamie brings to the table ! But i have just cooked his bombay potatoes & am quite disappointed,it lacked umpf,so i added a tablespoon of mango chutney & some chickpeas,7 some pickled garlic's mega !! love all J does xx
    This dish was great, especially when I don't feel like cooking meat. It's even easy to remember so I don't have to keep coming back to the website for it.
    My husband loves Indian food, but is a bit picky, he is from Britain and used to really good Indian food. He loves these potatoes and they are so easy to make!
    very flavorful and quite easy.We adjusted the seasonings for personal tastes. This dish also reheats well and we've found that the flavor develops over time.
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