Best ever Bombay potatoes

Best ever Bombay potatoes

By
From
Anjum's Indian Vegetarian Feast
Serves
4-6
Photographer
Emma Lee

A restaurant dish and probably a hybrid of some of India’s more popular home-grown potato recipes. I have to say this dish beats my own Punjabi cumin potatoes, and it goes with almost everything.

Ingredients

Quantity Ingredient
salt, to taste
3 large potatoes, halved
15g root ginger, (peeled weight)
3 garlic cloves, peeled
2 large-ish tomatoes, one quartered, the other cut into slim wedges
4 tablespoons vegetable oil
3/4 teaspoon cumin seeds
1 teaspoon mustard seeds
1 large onion, roughly chopped
2/3 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2-3/4 teaspoon chilli powder
large handful coriander leaves, chopped

Method

  1. Bring a large pot of water to the boil and salt it well. Place in the potatoes and boil until just tender (up to 30 minutes). When cool enough to handle, peel and chop into 2.5 cm cubes.
  2. Blend together the ginger, garlic and quartered tomato until smooth.
  3. Heat the oil in a large non-stick frying pan. Add the cumin and mustard seeds and, once the cumin starts to darken, add the onion. Cook for a minute before adding the ginger and garlic mixture, the ground spices and salt. Sauté gently for one to two minutes or until the garlic smells cooked. If you are not sure, taste; it should seem harmonious.
  4. Add the tomato wedges, stir well and cook for three to four minutes. Tip in the potatoes and cook for three to five minutes to absorb the flavours. Check the seasoning, stir in the chopped coriander and serve.
Tags:
Indian
vegetarian
Anjum
Anand
Asian
simple
healthy
easy
quick
fast
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