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Easy Bombay Potatoes
These easy bombay potatoes are a great Indian side dish. We love them as part of a homemade Indian meal and they are definitely as good as the takeaway ones!
Course
Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
128
kcal
Author
Corina Blum
Equipment
Food processor
large saucepan
Ingredients
600
g
potatoes
peeled and cut into approx 2cm cubes
1
tomato
10
g
root ginger
1-3
chilli peppers
use your judgement depending on how hot they are and how hot you want the dish to be
1
teaspoon
cumin seeds
1
teaspoon
black mustard seeds
1
onion
finely diced
1½
teaspoon
ground coriander
1
teaspoon
garam masala
½
teaspoon
turmeric
2
tablespoon
coriander leaf (cilantro)
chopped (optional, to serve)
Metric
-
US Customary
Instructions
Boil the potatoes for about 10 minutes until cooked through but not completely falling apart.
Put the tomato, ginger and chilli peppers into a food processor and blend. Or finely dice if you don't have a food processor
Heat a little oil in a large saucepan. Add the whole spices.
Cook the whole spices for about 30 seconds and then add the onion. Cook gently for about 5 minutes.
Stir in the ground spices and then the tomato ginger chilli paste.
Continue to simmer gently for about 5 minutes.
Drain and stir in the potatoes. Add about 100ml of water. Cover and cook for about 5 more minutes.
Serve, topped with a little fresh coriander leaf if you have it.
Video
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
128
kcal
|
Carbohydrates:
24
g
|
Protein:
5
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
21
mg
|
Potassium:
674
mg
|
Fiber:
5
g
|
Sugar:
11
g
|
Vitamin A:
1507
IU
|
Vitamin C:
91
mg
|
Calcium:
56
mg
|
Iron:
3
mg