Beguiling Bombay Potatoes

Bombay potatoes


This can be a tantalising side-dish or a deliciously satisfying vegetarian main meal.

Either way, you’ll want more. It’s possibly the best spicy non-meat dish I ever enjoyed.


Ingredients: (side-dish for 2, multiply for more)

4 potatoes 1″ cubed

1 thumb of ginger, grated or finely chopped

4 garlic cloves, crushed

100g of cherry tomatoes, quartered.

3 TBS olive oil

1/2 tsp cumin seeds

1 TBS mustard seeds

1/2 tsp coriander seeds

1 onion, sliced

1/2 tsp tumeric

1 tsp ground cumin

1 tsp smoked garam masala

1 tsp chili powder

Handful of baby spinach


Boil the potatoes until almost tender. Blend the half the cherry tomatoes (holding back half), ginger and garlic with a blender.

Heat oil in a pan to medium heat.  Add the cumin, mustard and coriander seeds. When the seeds begin to crackle and pop, add the onion. Cook until translucent.

Stir in garlic, tomato, ginger blend and add the the tumeric, cumin, garam masala and chili powder.

Cook for 2 minutes and then stir in the potatoes.  Cook for another 5-10 minutes until well blended. Stir in the remaining half of the chopped tomatoes.


Result: a delicious and “smorish” taste of India!


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