Bombay Potatoes Recipes

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EASY BOMBAY POTATOES



Easy Bombay Potatoes image

Easy Bombay Potatoes AKA Bombay Aloo - the best ever Indian Spiced Roasties. The perfect partner for any curry recipe or to spice up your Sunday Roast !

Provided by Sarah James

Categories     Side Dish

Number Of Ingredients 7

8 to 10 medium potatoes, peeled & cut into small chunks (I used Maris Piper)
½ tsp sea salt
1 tsp turmeric
2 to 4 tbsp rapeseed oil or vegetable oil
1 onion, diced
2 tsp black mustard seeds
2 tsp curry powder or paste or garam masala (I used Pataks Madras paste)

Steps:

  • Preheat your oven to 200°C / Gas Mark 6 / 390°F
  • Place the potatoes in a large saucepan and cover with water.
  • Add salt and turmeric before bringing your potatoes to the boil and then simmer gently for 5 minutes.
  • Drain your potatoes and toss them with the remaining ingredients. Make sure all the potatoes are well coated.
  • Place onto a large roasting pan and pop in the oven for 30 to 40 minutes until nice and crispy. Turning halfway through cooking time.

BOMBAY POTATOES



Bombay potatoes image

This fragrant, Indian-spiced potato dish makes the perfect accompaniment to simple grilled fish and veggies.

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Jamie Magazine     Potato     Tomato     Curry     Lunch & dinner recipes

Time 30m

Yield 4

Number Of Ingredients 14

2 cm piece of ginger
3 cloves of garlic
2 ripe vine tomatoes
600 g cooked potatoes
vegetable oil
8 spring onions
1 fresh red chilli
½ a bunch of fresh coriander
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 pinch of garam masala
4 tablespoons natural yoghurt

Steps:

  • Peel the ginger and garlic, chop the tomatoes, then place in a blender and blitz until smooth. Chop the potatoes into 5cm chunks.
  • Pour 2 tablespoons of vegetable oil into a large non-stick frying pan over a medium-high heat. Add the potatoes and cook for 10 minutes, or until golden, gently squishing them with a potato masher to increase the surface area and give you more crispy bits.
  • Trim and roughly chop the spring onions, and deseed and finely slice the chilli (how much you use depends on how hot you like it!). Pick the coriander leaves and reserve, then finely chop the stalks.
  • Add the cumin and mustard seeds to the pan and cook for 1 minute, until the cumin starts to darken. Add the spring onion, chilli and coriander stalks and cook for 2 minutes, then add the blitzed ginger mixture, the rest of the spices and a pinch of seasoning. Sauté for 4 to 5 minutes, or until fragrant.
  • Serve the crispy Bombay potatoes with dollops of yoghurt, and the coriander leaves scattered over.

Nutrition Facts : Calories 199 calories, Fat 8.3 g fat, SaturatedFat 1 g saturated fat, Protein 5.1 g protein, Carbohydrate 30.1 g carbohydrate, Sugar 4.3 g sugar, Sodium 0.29 g salt, Fiber 3.5 g fibre

BOMBAY POTATOES



Bombay Potatoes image

This makes the perfect accompaniment to any curry -- vegetarian or meat based. They are very easy to make and the fresh flavors are so much better when you cook it yourself. Give it a go.

Provided by Jamie Oliver

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

3 tablespoons sunflower oil
1 teaspoon mustard seeds
A pinch ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1 knob fresh ginger, peeled and grated
4 knobs butter
6 potatoes, peeled, parboiled and cut into cubes
4 tomatoes, cores removed and flesh diced
A handful of fresh coriander, roughly chopped

Steps:

  • Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.

BOMBAY POTATOES



Bombay Potatoes image

A yummy Indian side dish, Bombay potatoes are vegan, super simple to make, and family friendly to boot. I have lived in both India and the UK, where this is a popular dish, and this is the one Indian dish that I make that tastes super authentic.

Provided by Diana Moutsopoulos

Categories     Side Dish     Potato Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 9

4 potatoes, peeled and cubed
3 tablespoons vegetable oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon cayenne pepper, or to taste
½ teaspoon salt, or to taste
3 tablespoons minced onion

Steps:

  • Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
  • Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes.
  • Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 39.2 g, Fat 11 g, Fiber 5.4 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 305.1 mg, Sugar 2.1 g

BOMBAY POTATOES



Bombay potatoes image

Enjoy Bombay potatoes as a brilliant side dish to an epic feast. These Indian-style potatoes made with nuggets of juicy tomato are super-easy to make, spicy and moreish

Provided by Esther Clark

Categories     Side dish

Time 40m

Number Of Ingredients 13

1 thumb-sized piece ginger, grated
2 large garlic cloves
6 large vine tomatoes, halved, deseeded and chopped
800g new potatoes, halved
3 tbsp sunflower oil
1 large onion, thinly sliced
2 green chillies, halved, deseeded and thinly sliced
1 tsp black mustard seeds
2 tsp ground coriander
½ tsp turmeric
1 tsp ground cumin
2 tsp garam masala
small bunch coriander, chopped

Steps:

  • Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
  • Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
  • Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.

Nutrition Facts : Calories 268 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium

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