Lindsays Bombay Potatoes

    Lindsays Bombay Potatoes

    Lindsays Bombay Potatoes

    (9)
    45min


    9 people made this

    I used to make this back in the UK, where I would buy a 'packet' spice mix especially for the Bombay potatoes. Since arriving in Australia there is nothing similar so I decided to make my own recipe which is much tastier! This can be eaten as a side dish to a curry, served with chicken and greens or on its own with a tasty naan bread - all equally as delicious.

    Victoria, Australia

    Ingredients
    Serves: 6 

    • 6 large diced potatoes
    • 6 chopped fresh tomatoes
    • 1 large sliced red capsicum
    • 1 large sliced white onion
    • Bunch fresh chopped coriander
    • Tablespoon Garam Masala
    • Tablespoon ground coriander
    • Tablespoon cumin
    • Tablespoon turmeric
    • Tablespoon paprika
    • Tablespoon mustard powder
    • 1 fresh chilli (as much or as little as you like)
    • 3 cloves of garlic
    • One cup water

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Wash and dice potatoes (I tend to keep the skins on for texture), add to a pan of salted boiling water and par boil until 75% cooked - for approx 10mins - and set aside.
    2. Whilst the potatoes are boiling, add the chopped garlic, sliced onion and sliced capsicum into a non stick pan with oil and fry until soft for approx 10mins then put in a bowl to one side.
    3. Add to your pan all of your spices and gently fry for 2 minutes then add 1/4 cup of water to make into a paste.
    4. To the spice paste, add the chopped tomatoes and cook for 3 minutes. Season well with salt and pepper.
    5. To the spice and tomato mix, add your potatoes, onion and capsicum and mix well. Add 1/2 cup of water and leave to cook for approx 10-15mins. You may find that you need to gradually add more water as it cooks to make a sauce. Stir well and add water as required.
    6. Serve with fresh coriander.

    Use for leftovers

    * Lindsays Bombay Potatoes are even nicer when left overnight in the fridge to allow the spice flavours to mature.

    Serving suggestion

    This can be eaten as a side dish to a curry, served with chicken and greens or on its own with a tasty naan bread - all equally as delicious. Or maybe even make ahead and heat on a bbq wrapped in foil and serve with your burgers and salad!

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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (9)

    2

    No Indian meal needs 6 tablespoons of spice! These tablespoon measurements need to be reduced to teaspoons, and use just 1/2 teaspoon of garam masala. The ingredients are good, but the proportions are way over.  -  17 Jul 2012

    1

    Yummy!  -  29 Mar 2010

    by
    7

    Been looking for ways to make potatoes interesting. Found it at last. Full of flavour. Delicious. It didn't object to being allowed to cool and then reheating. Will be using again  -  06 Jul 2014  (Review from Allrecipes UK & Ireland)

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