Lindsays Bombay Potatoes

    Lindsays Bombay Potatoes

    103saves
    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 (2)

    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

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