Wednesday, July 6, 2016

My Bombay Potatoes - Simple ingredients, Awesome Flavours

The humble spud is getting yet another make over here. Where would I be without my potatoes! I simply adore them and quiet frankly could inhale them; mashed, chips, boil, cubed, any which way I love them. Being Irish, this comes as no surprise, but there are many other countries who champion the potato also.

Take Spain for example, Patatas Bravas or papa bravas are my one most beloved foods EVER! Then of course you have your french fries and your roasties from the likes of Europe and America, and Italy are doing their own thing with potatoes in the form of Gnocchi, as per my most recent Gnocchi recipe.

But surprisingly potatoes feature heavily in Indian cooking. A large proportion of Indians are vegetarians and potatoes are quiet often used in curries. This is a recipe for a 'dry' Indian Potato dish, a side dish I always order in Indian restaurants,the delectable Bombay Potatoes. A spicy potato dish using some great fragrant spices and tomatoes. It packs a real punch in the flavour department and is super healthy. There are so many different versions, but here is mine:


  • 2 large rooster potatoes, peeled & cubed
  • 1 onion, half diced, half sliced
  • 1 thumb-size piece of ginger, peeled and diced
  • 1 garlic clove, peeled and diced
  • 1 tsp of cumin seeds
  • 1 tsp of coriander seeds
  • 1 tsp mustard seeds
  • Salt & pepper
  • 1 tsp of turmeric
  • 1/2 tsp chili powder (I use mild)
  • 1 tsp garam masala
  • 4 tbsp of oil (I use Irish Rapeseed oil)
  • 2 tomatoes, sliced into wedges
  • 3 tbsp chopped fresh coriander


  • Put a large pan of salted water on the boil and par-boil the potato cubes.
  • Meanwhile, blend roughly the diced onion, the ginger, the garlic, the cumin, the coriander, the mustard seeds, turmeric, chili powder and garam masala.
  • When the potatoes are cooked, after approx 6 minutes, drain and allow to steam for a couple of minutes.
  • Get a large deep frying pan on a medium heat and add the oil. Then cook out the blended spice mixture for a few minutes. 
  • Then add the potato cubes and the tomato wedges, and cook for 10 minutes, stirring often. Add a couple of tablespoons of water if the dish looks like it's too dry and 'catching'
  • Before serving, scatter with coriander leaves.

This is the perfect side dish to any roasts, or in Indian it is simply enjoyed with some naan bread and pilau rice.

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