Bombay Potatoes

Method

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1. Boil the potatoes in salted water for 10 to 12 minutes, until tender but holding their shape. Drain and let them steam-dry.

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2. Heat the oil in a large frying pan over medium-high heat and add the mustard seeds. When they pop, add the cumin seeds for 10 seconds.

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3. Add the onion and cook 6 minutes until soft and golden, then the garlic and ginger for 1 minute.

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4. Stir in the turmeric, ground coriander and chilli powder for 30 seconds.

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5. Add the tomatoes and salt and cook 4 minutes until they have broken down into a thick paste.

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6. Add the potatoes and toss gently for 5 minutes, until coated and lightly crisp in places.

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7. Stir in the garam masala, coriander and lemon juice and serve.

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Chef’s Tips

• Pop the mustard seeds in hot oil. They give the dish its nutty depth.
• Boil the potatoes until just tender. Overcooked ones break up in the pan.
• Toss gently so the potatoes stay whole and take on the golden colour.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Chicken madras
• Chapatis
• Cucumber raita

Storage & Reheating

Refrigerate up to 3 days and reheat in a hot pan or the oven at 200°C for 10 minutes. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.