Bombay Potato Recipe

Posted on 10 April 2016

Tags: Indian

Serves 6-8

The COOK chefs share their recipe for this essential side dish for any curry night.


4 or 5 decent sized Potatoes

1 large Onion

1 clove Garlic

1 or 2 pinches of Chilli Powder (depending on how hot you like it)

1 tsp Ground Coriander

½ tsp Ground Cumin

1½ tsp Garam Masala

½ tsp Ground Turmeric

Sprinkling of Nigella (also called Kalonji) seeds

Pinch Salt

1 tblsp Corn Oil

Handful of Fresh Coriander


Peel and chop the potatoes into cubes, then boil until a knife passes through them easily. Set aside.

Slice the onion then fry in the hot oil with the garlic, chilli, ground coriander, cumin, garam masala, turmeric and nigella seeds. Once the onion is soft, but still holding its shape, add the potatoes and stir.

Fry over a medium heat for about six minutes. Take off the heat, add the fresh coriander and salt (to taste), and serve immediately.


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