Best Ever Bombay Potatoes Recipe

Best Ever Bombay Potatoes

Serves 4-6

3 large potatoes (around 900g), halve

4 tbs. vegetable oil

1 tsp. cumin seeds

1 tsp. mustard seeds

2/3 tsp. turmeric powder

2 tsp. coriander powder

1 good tsp. cumin powder

1 tsp. garam masala

½-3/4 tsp. red chilli powder

1 large onion, cut into 1” cubes

2 medium-large tomatoes, cut one into quarters and the other into wedges

3 cloves garlic, peeled

15g ginger, peeled

salt to taste

large handful of freshly chopped coriander

Bring a large pot of water to the boil and season. Place the potatoes inside and boil until just cooked through and soft, around 30 minutes. When cool enough to handle, peel and dice into 1” cubes.
Blend together the ginger, garlic and the quartered tomato until smooth.
Heat the oil in a large non-stick frying pan. Add the cumin and mustard seeds and once the cumin start to darken, add the onions. Cook for a minute before adding the blended tomato mix, powdered spices and salt. Saute for 5-7 minutes or until the garlic smells cooked. If you are not sure, taste, it should taste harmonious.
Add the remaining tomatoes and stir well to mix and cook for 3-4 minutes. Add the potatoes in and cook for another 3-5 minutes for the potatoes to finish cooking through and absorb the flavours. Check seasoning, stir in the coriander and serve.

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