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

Also in Recipes

Little Veggie Eats Mexican Beans by Rachel Boyett
Little Veggie Eats Mexican Beans by Rachel Boyett

July 16, 2020

These Mexican beans are a brilliant way of introducing your children to lots of flavour. Beans are rich in protein and iron so excellent for growing babies and children. Mash for younger babies who are just starting on solids.

Continue Reading

Spiced Cauliflower Steaks
Spiced Cauliflower Steaks

June 29, 2020

𝕊𝕡𝕚𝕔𝕖𝕕 ℂ𝕒𝕦𝕝𝕚𝕗𝕝𝕠𝕨𝕖𝕣 𝕊𝕥𝕖𝕒𝕜𝕤

Continue Reading

Moroccan Beef Stew
Moroccan Beef Stew

May 31, 2020

Moroccan Beef Stew with Ras El Hanout

Continue Reading