An Indian inspired dish using new potatoes coated with spices and bursting with flavour.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 25 minutes
    • Indian
    • Dairy Free
    • Gluten Free
    • Vegetarian

    Bombay Potatoes

    Recipe Information

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    800g Baby Potatoes

    1 large Onion

    2 Garlic Cloves

    6 large Vine Tomatoes

    55ml Sunflower Oil

    2 Green Chillies

    2 tsp Ground Coriander

    ½ tsp Turmeric

    1 tsp Ground Cumin

    2 tsp Curry Powder

    25g Fresh Ginger

    Sea Salt and Black Pepper

    5g Fresh Coriander


    Peel the ginger and the garlic and chop.

    Roughly chop the tomatoes.

    Place all 3 into a food processor and blitz to a purée.

    Cut the potatoes in half, cook in some salted water for 10-15 minutes until tender and drain well.

    Heat the oil in a large frying pan or wok.

    Peel and slice the onion and fry until golden.

    Finely chop the chillies, keeping the seeds if you want a hotter dish.

    Add to the pan, along with the ground coriander, turmeric, cumin and curry powder and season with some salt and plenty of black pepper. Cook on a low light for 2 minutes.

    Add the tomato purée and potatoes.

    Cook gently for a further 10 minutes, stirring as you cook, until heated through.

    Serve with freshly chopped coriander sprinkled over the top.

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