Beautiful Bombay potatoes; step by step Video and instructions, this recipe is delicious and easy to make! They can be an accompaniment to another curry or just eaten with dips and poppadum’s it is equally as good! This is my version.
Video is at the bottom of the recipe ⇓
INGRIEDIENTS SERVES 4 – 6 AS A SIDE DISH
- 750 grams of new potatoes (or any variety)
- Large 3cms of fresh ginger grated
- 4 garlic cloves, finely chopped
- Cherry tomatoes
- Bunch of spring onions finely sliced
- 1 tsp of cumin seeds
- 1 tsp of yellow mustard seeds
- 1 large red onion finely sliced
- 3 tsp of turmeric
- 1 tsp of ground cumin
- 1 tsp of garam masala
- 1/2 tsp of chilli powder (your choice of heat)
- 1 tbsp of vegetable oil, or low calories spray oil
- Fresh coriander to serve
- Salt and pepper
On the hob
Bring a large pan of boiling water to boil, while it is coming to heat chop up the potatoes so they are roughly the same size. When it reaches boiling point turn down to a good simmer, add the potatoes for 20 – 25 minutes until soft.
Whilst the potatoes are bubbling, heat a large frying pan bring it to a medium heat add the oil, gently fry off the ginger, garlic on onion, stirring well so they brown. After they have softened and browned about 10 – 15 mins, throw in the spices giving it a really good stir so they don’t burn. Add the salt and pepper. Once the spices have been heated through and the flavours released add the tomatoes and spring onions.
Drain the potatoes in the sink over a large colander and save two ladle fulls of the water from which they were cooking in. Once drained add to the pan and add the water as well. Give it a really good stir, mash up the potatoes a little into the mixture still leaving them mainly whole! Have a quick taste to check for seasoning.
Serve up ! Enjoy