This recipe will have you conjuring up the most delicious Bombay potatoes, the perfect side dish to any curry feast.
Ingredients for your Bombay Potatoes
4 tbsp oil
½ tsp ground black pepper
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1 tsp chilli powder
1 tsp fennel seeds
½ tsp salt
2 cloves garlic, peeled and grated
10g root ginger, peeled and grated
4 knobs of butter
6 potatoes, peeled and cut into 2.5cm cubes
4 tomatoes, roughly chopped
A handful of fresh coriander, chopped
Juice of ½ lemon
- Heat the oven to 200 °C. Place 2 tbsps of oil in a pan, add the cubed potatoes and cook until roasted.
- Heat the remaining oil in a pan over a medium heat and fry the spices together with the grated garlic and ginger for 2 minutes, adding a little water to avoid the spices sticking.
- Add the chopped tomatoes and cook on a medium heat for 10 minutes, adding a little water if required.
- Add the butter to the pan together with the potatoes and gently stir until thoroughly coated in the spicy mixture. Add the salt, lemon juice, coriander and serve.
If you have followed our recipe successfully you should now have an appetizing pan of Bombay potatoes ready to be served with your curry.