Bombay potatoes

When I started my Indian cookery course, this was the first dish we made. It is so easy!

Bombay potatoes

Bombay potatoes with red peppers
Servings:	Serves 4
Calories per serving:	172
Ready in:	35 minutes (with pre cooked potatoes)
Prep. time:	10 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	Chef
First published:	29th April 2013

Best recipe review Easy-peasey 5/5 Makes a lovely side dish for a curry. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1lb potatoes, warm, (parboiled and cut into bite-sized chunks)
• 2 medium onions
• 1 teaspoon mustard seeds
• 2 green chillies (deseeded)
• 6 curry leaves (3 bay leaves would make a poor substitute)
• 3-4 sprigs of fresh coriander leaves, chopped
• ½ teaspoon turmeric powder
• ½ teaspoon of lemon juice
• 2 tablespoons of ghee or oil
• 1 teaspoon of salt

Method

1. Heat the oil in a wok or large pan
2. Add mustard seeds and fry until they pop
3. Add the onions and fry for 3 minutes
4. Add the warm potatoes and the dry spices and fry on a medium heat for about 10/15 minutes
5. After 5 minutes, add the chillies
6. Add lemon juice, chopped coriander and serve

Variations

If you want to make the Bombay potatoes with red peppers, pictured, just add a deseeded, sliced red pepper (or any coloured sweet pepper) at the same stage as the onions.

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