Bombay Potato Recipe – let me show you how to make Bombay potatoes at home. These are delicious, I mean really, really, delicious!
Bombay potatoes are an old-school favorite and go with just about everything, especially with my homemade tandoori salmon!
Want to make a curry to go with your Bombay Potatoes? You’ll love these…
Bombay Potato Recipe – Ingredients
1 kg new potatoes (I like waxy potatoes like Charlotte)
2 cloves garlic crushed
3 tbl olive oil
1 tbl cumin seeds
1 tbl mustard seeds
1 tbl nigella seeds
1/2 tbl ground cumin
1/2 tbl turmeric
1/2 garam masala
1/2 cup tinned tomatoes
1/2 cup chopped fresh coriander
1 tsp dried chilli flakes – optional
Pinch of salt and pepper
Bombay Potatoes Recipe – Method:
- Cook the potatoes in salted water until cooked through (cut any long ones in half or thirds before cooking.
- Dry fry the mustard and cumin seeds for 5 minutes until lightly toasted, then add 2 tbl olive oil followed by the garlic and cook for another minute.
- Add all the spices (cumin, turmeric, garam masala, nigella seeds) into the oil, stir to dissolve then add the tomatoes and simmer for a few minutes then turn off the heat.
- Once the potatoes are cooked, drain and pour into the Bombay potato sauce, add the fresh coriander and chilli flakes, if using, and stir gently to fully coat the potatoes (careful not to break them up too much).