Bombay Potatoes

May 23, 2020

Bombay Potatoes

  • 4 medium potatoes chopped
  • 1 small finely chopped onion
  • Thumb of ginger finally grated.
  • 4 minced garlic cloves
  • 1tsp of salt.
  • ½ tsp of chilli powder, garam masala, cumin seeds, coriander powder, mustard seeds
  • 1 dried whole chilli
  • 2 small curry leaves
  • Handful of coriander
  • 4 tbsp of passata
  • oil to fry the sauce
  1. Steam 4 washed and chopped potatoes
  2. Flash fry potatoes in a hot wok with oil and ½ tsp salt for 3-4 minutes.
  3. In a hot pan, add 4 tbsp of oil and add, mustard seeds and dry chilli and curry leaves.
  4. Add the grated ginger and garlic and then the finely chopped onions.
  5. Cook for 4-5 minutes until brown add all the spices, cook for a further 2 minutes.
  6. Add the passata and cook until you start to see a film of oil come to the top of the sauce.
  7. Add 2 tbsp of water to sauce and cook
  8. Add the potatoes and coat well in the sauce and cook for 1-2 minutes, remove the chilli before adding coriander.
Recipe by Renu Bhardwaj

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