This spicy Bombay potatoes recipe is full of classic Indian spices, tangy onions, soft potatoes making a delicious side dish with a traditional curry. A real British favourite this spiced potato side dish is a takeaway classic. Usually served with curry and Indian flats, it’s also great as a tasty veggie supper piled on warm naan bread with yoghurt. Boil the potatoes until only just tender – if you overcook them they will break up when fried with the onion and spices. For a different flavour replace half the potatoes with chunks of peeled sweet potato. It will take only 40 mins to prepare and cook these delicious potatoes – they’re well worth the wait! Leftover potatoes can be stored in an airtight container and stored in the fridge for up to 2 days. Reheat before serving again for the best taste!
- 500g potatoes, peeled and cut into chunks
- 3tbsp vegetable oil
- 1 small onion, peeled and chopped
- 1 red chilli pepper, deseeded and chopped
- 1tsp black mustard seeds
- 1tsp cumin seeds
- tsp ground turmeric
- Salt and freshly ground black pepper
- Warmed naan bread, natural yoghurt and fresh coriander leaves, to serve
Boil the potatoes in a large pan of lightly salted water for 10-12 mins or until just tender. Drain well.
Heat the oil in a large deep frying pan and fry the onion for 5-6 mins until golden. Add the chilli pepper, seeds and turmeric and fry, stirring for 1-2 mins until fragrant.
Add the drained potatoes fry, stirring, over a medium-high heat for about 10 mins until golden. Season with salt and freshly ground black pepper. Serve piled onto warm naan breads topped with a spoonful of yoghurt and a few fresh coriander leaves.
Add 100g baby spinach leaves when frying the potatoes to give extra, flavour, colour and fibre.