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Bombay potatoes


Serves: 4, as a side
timePrep time: 25 mins
timeTotal time:
Bombay potatoes

Bombay potatoes

The sweetest, richest and most satisfying potato dish, this is great alongside your favourite curry

Serves: 4, as a side
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
288Kcal
Fat
7gr
Saturates
0gr
Carbs
48gr
Sugars
8gr
Fibre
6gr
Protein
6gr
Salt
0.6gr

Ingredients

  • 6 medium potatoes (about 900g), peeled and cut into 2cm cubes (we used Maris Piper)
  • 1½ tsp ground turmeric
  • 2 tbsp groundnut or vegetable oil
  • 1 tbsp cumin seeds
  • ½ -1 tsp chilli powder, according to taste
  • ½ tsp fine sea salt
  • 1 x 390g carton chopped tomatoes
  • 2 tsp sugar (any kind)
  • a few coriander sprigs, to serve

Step by step

  1. Bring the potatoes to the boil in a large pan of salted water and add 1⁄2 teaspoon of the turmeric. Parboil the potatoes for 5 minutes. Drain and leave to steam-dry in the colander.
  2. Heat the oil in a large frying pan on a medium- high heat. Add the cumin seeds and cook until they start to sizzle. Add the cooked potatoes, the rest of the turmeric, chilli powder and salt. Stir the potatoes into the spiced oil and fry until they start to crisp, stirring occasionally, about 5-10 minutes. Then add the tomatoes and sugar, and season well.
  3. Cook on a low heat for another 5-10 minutes until the potatoes are cooked through. If you like a dry dish, reduce the sauce by cooking for a few minutes longer. To make more of a sauce, add a splash of water to loosen the consistency. Season to taste and serve with the coriander to garnish.

    Recipe from Mowgil restaurant

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