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.
* Lindsays Bombay Potatoes are even nicer when left overnight in the fridge to allow the spice flavours to mature.
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
Yummy! - 29 Mar 2010
Not the recipe's fault just not really my thing. My potatoes didn't stay together too well. I used red potatoes so probably should have reduced the boiling time a bit. - 18 May 2017