Yummy Bombay Potatoes


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Yummy Bombay Potatoes and Chicken Korma

My favourite takeaway was always an Indian and I would normally always order a meat dish like a korma and a side of rice. Since giving up processed foods and sugar it’s very rare that we order a takeaway. Nowadays, I much prefer experimenting and inventing my own takeaway dinners.

There were several items I would never have thought to try on a takeaway menu. We are creatures of habit, aren’t we! Then the other night I was out for dinner with friends and I ordered an Indian meal. Bombay Potatoes was part of that dish and it was so yummy. It inspired me to try my own version at home.

Serves 4

Yummy Bombay Potatoes

Equipment

  • Potato peeler
  • Sharp knife
  • Chopping board
  • Large saucepan
  • Fork
  • Teaspoon
  • Small mixing bowl
  • Colander
  • Plastic brush

Ingredients

  • Potatoes x 2 large
  • Tomatoes x 2 (preferably on the vine)
  • Spring onions x 8
  • Cumin seeds x 1 tsp
  • Mustard seeds x 1 tsp
  • Ground ginger x 1 tsp
  • Ground tumeric x 1 tsp
  • Mild or hot chilli powder x 1 – 2 tsp
  • Ground coriander x 1 tsp
  • Salt and pepper to taste
  • Oil for the pan
  • Fresh corriander x 1 handful

Method

  • Start by peeling the potatoes and cutting them into 1 inch pieces.
  • Fill the large saucepan with water and put it on a high heat.
  • Add the potatoes to the water and a pinch of salt.
  • While the potatoes are cooking top and tail the spring onions and cut into half centimetre pieces.
  • Next slice the tomatoes and cut those into same cubes.
  • In the same mixing boil add all the spices and stir together.
  • Bring to the boil and then leave to simmer until the potatoes are soft.
  • After 15 minutes put a fork into the potatoes and if they fall off immediately they’re cooked.
  • Once cooked, remove from the heat and pour through the colander.
  • Set aside.
  • Put the large pan back onto the heat and add a drizzle of oil.
  • Spread the oil across the base of the pan with the plastic brush.
  • Wait for the pan to heat and when hot add the spring onions.
  • Fry until the onions become translucent/see through.
  • It should take around 5 minutes.
  • Then add into the tomatoes and fry until they start to soften.
  • This should take about 3 to 5 minutes.
  • Now reduce the heat to a medium heat and add in the potatoes.
  • Sprinkle over the spices and fry for about 5 minutes.
  • Make sure all the potatoes are covered in the spices.
  • Finally, chop the fresh coriander and stir into the potatoes.
  • Then serve and enjoy.
Yummy Bombay Potatoes and Quinoa Peshwari Bread

We eat our Bombay Potatoes with a delicious Chicken Korma. It was such a yummy meal. My husband Howard really enjoyed both dishes especially as I served it with a Quinoa Peshwari Bread. The recipe will be up on Friday. My son Ted was not so keen. I did try to add a little bit of yogurt to his portion but he was still not a fan. If you want to eat this as part of a main dish then you could add yogurt or if it’s a little bit spicy. However you decided to eat this dish, as always, enjoy.

What’s your favourite side or starter in an Indian restaurant and what’s the main dish you order? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx