An Indian inspired dish using new potatoes coated with spices and bursting with flavour.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 25 minutes
    • Indian
    • Dairy Free
    • Gluten Free
    • Vegetarian

    Bombay Potatoes

    Recipe Information

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    800g Irish White Potatoes

    1 x large Onion

    2 x cloves of Garlic

    6 x large Vine Tomatoes

    55ml Sunflower Oil

    2 x Green Chillies

    2 x tsp Ground Coriander

    ½ tsp Turmeric

    1 x tsp Ground Cumin

    2 x tsp Curry Powder

    25g fresh Ginger

    Sea Salt and Black Pepper

    5g fresh Coriander


    Peel and chop the ginger and the garlic and roughly chop the tomatoes.

    Put all the above into a food processor and blitz to a purée.

    Cut the potatoes into small chunks and cook in some salted water for about 10/15 mins until tender and then drain well and set aside.

    Peel and slice the onion and then heat the oil in a large frying pan or wok and fry the onion until golden.

    Finely chop the chillies (keeping the seeds in if you want a hotter dish) and add to the pan along with the ground coriander, turmeric, cumin and curry powder.

    Season with some salt and plenty of black pepper and cook on a low heat for 2 mins.

    Add the tomato purée and the drained potatoes to the onion and seasoning mixture and cook gently for 10 mins, stirring as you cook until heated through.

    Chop the fresh coriander – sprinkle over the top and serve.