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Bombay Potatoes

By: Admin
Region: American
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 4
Time to Prepare: 25 Mins


- 1 thumb-sized piece ginger, grated
- 2 large garlic cloves
- 6 large vine tomatoes, halved, deseeded and chopped
- 800g new potatoes, halved
- 3 tbsp sunflower oil
- 1 large onion, thinly sliced
- 2 green chillies, halved, deseeded and thinly sliced
- 1 tsp black mustard seeds
- 2 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 2 tsp garam masala
- small bunch coriander, chopped


- Place the ginger, garlic, and four tomatoes in a food processor, and blend until you achieve a smooth mixture. Then, set it aside.

- In a large saucepan, place the potatoes and cover them with cold water. Bring the water to a simmer over medium heat and cook for 8-10 minutes, or until the potatoes are just tender. Afterward, drain the potatoes and allow them to steam dry.

- Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.


Savor Bombay potatoes as an excellent accompaniment to a grand feast. These Indian-inspired potatoes, infused with succulent tomato chunks, are incredibly simple to prepare and boast a spicy, irresistible flavor.

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