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Bombay Potatoes

Serves: 2

Time: 15 mins


  • Cooking Oil (Olive Oil)
  • 500g Medium White Potatoes
  • 1tsp Mustard seeds
  • 1 Bay leaf
  • 1½ inch piece of ginger
  • 1 medium onion finely diced
  • 1 ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp chilli powder
  • Pinch of salt
  • 1 tsp lemon juice
  • 1 tbsp corianders leaves
  • 1 tsp grated garlic
  • 2 chopped tomatoes


  1. Cut the potatoes into quarters
  2. Part cook (approx. 10 mins) potatoes in their skins in boiling water and then run under cold water in a colander to allow the potatoes to cool down.
  3. Heat the oil in a pan and fry off the mustard seeds. (OMS add a little water)
  4. Add the ginger and onion
  5. Add the spices to the pan and turn down the heat , giving a quick stir, which allows the flavours to be released from the spices
  6. Stir in the potatoes and turn the heat up slightly, making sure that all of the potatoes are coated in all of the spices. (If the mixture becomes too dry add a little water to re-moist the mix)
  7. Cook for 5 minutes allowing the potatoes to cook, stir as little as possible to ensure that the potatoes don’t break.
  8. Add the coriander leaves and serve whilst the dish is till hot.

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