How To Make Bombay Potatoes

How To Make Bombay Potatoes

Bombay Potatoes are a popular accompaniment to any Indian meal . But how many of us actually know how to make them? We teamed up with Shahena Ali, of the Maharaja Restaurant in Benfleet, Essex, to show you how to prepare them.

INGREDIENTS

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RECIPE

Serves
4

Step 1: You will need:

  • 2 tbsp Cooking Oil
  • 500 g Potatoes, parboiled
  • 1 tsp Mustard Seeds
  • 1 Bay Leaf
  • 1/2 Inch piece of ginger, grated
  • 1 medium Onion, Peeled and sliced
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander powder
  • 1/2 tsp Chilli Powder
  • pinch Salt
  • 1 tsp Lemon juice
  • 1 tbsp Fresh coriander leaves, roughly chopped
  • 1 tsp Grated garlic
  • 2 tomatoes, chopped
  • 1 knife
  • 1 colinder
  • 1 wok or frying pan
  • 1 wooden or metal spoon

Step 2: Boil Potatoes and Set Aside

Boil the potatoes in their skin. Put them in a colander and run cold water over them. Peel the potatoes and cut them into 2 inch sized pieces. Keep aside.

Step 3: Heat Oil

Heat the oil in a wok.

Step 4: Add Mustard Seeds

Add mustard seeds and Bay leaf. Allow the seeds to splutter. It is a good idea to keep the lid on here, as seeds jump all over if you don't.

Step 5: Add Ginger and Onions

Add the ginger and onions. Fry until the onion is medium brown.

Step 6: Add Spices

Turn the heat down and add all ground spices. Give a quick stir to release flavours.

Step 7: Add Potatoes

Add the potatoes, turn the heat up to medium and stir fry the potatoes for a few minutes, until all potatoes are well coated with spices.

Step 8: Cook and Stir

Cook for a further 5 minutes on a low to medium heat, stirring gently from time to time, taking care not to break the potatoes.

Step 9: Serve

Add coriander leaves and serve hot