Easy Bombay Potatoes Recipe – Gooey and Belly Laughs

Bombay potatoes are the perfect side dish to any curry. They’re also great in summer, paired with salads for a light lunch. You can even prepare them and serve them cold at a picnic, or replace potato salad at a buffet to add more variety to your table.

This recipe has enough calories to make classic Bombay potatoes, but not so much that they’re not suitable for the whole family. The best part about this recipe is that you can adjust the heat by simply adding or reducing the amount of chili flakes to your liking.

This recipe is easy to prepare and can be cooked ahead of time and refrigerated, then reheated when needed.

raw material

700g waxy white potatoes like Maris Piper, peeled and cut into 1.5cm cubes

1 large brown onion, finely diced

1 400 g chopped canned tomatoes

1 tablespoon whole grain mustard

1 teaspoon grated ginger

1 teaspoon crushed garlic

a pinch of chili flakes

2 teaspoons coriander powder

2 tsp garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

fresh coriander leaves for garnish

method

Boil potatoes for 10-12 minutes, until they start to soften slightly.

While the potatoes are boiling, fry the onions in a little oil until browned.

Add garlic, ginger, spices and fry for a few more minutes.

Drain potatoes and let dry.

Add tomatoes, stir and bring to a simmer.

When the tomatoes and onions are set, add the potatoes and coat thoroughly.

Sauté until piping hot, sprinkle with fresh cilantro and serve.

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