Bombay potatoes are a very taste side dish that I find myself making, not just to go with curries, but as a different potato based accompaniment to lots of different dishes. Great with a BBQ or a tapas table of mixed flavours, which is one of my very favourite ways to eat.
There are a fair few spices involves in making this dish, but don’t let that put you off. It is simple to cook and the flavour is far more authentic than shop bought pre mixed packets, this is cooking like a pro!
Bombay Potatoes
Bombay potatoes, a delicious accompaniment to an Indian meal or to a BBQ
Ingredients
- 3 tbsp sunflower oil
- 1 tsp mustard seeds
- ½ tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp chilli powder
- 5cm piece fresh ginger, grated (or substitute for 1 tsp powdered ginger)
- 1kg potatoes, peeled, and cut into smallish cubes
- 350ml oz vegetable stock (stock cube will do!)
- 4 tomatoes, roughly chopped
- 1 small bunch coriander, roughly chopped
Instructions
- Heat a large frying pan over medium heat add the oil.
- Add all the spices and the ginger and stir for one minute until the aromas are released.
- Add the potatoes and stir to coat in the spices.
- Add the stock and bring to a gentle simmer.
- Simmer for 15 minutes or until the potatoes are tender.
- Stir in the tomatoes and coriander.
- Cook for a further 5 minutes
- Season with salt and freshly ground black pepper to taste
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