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Archive of BBC Food Recipes

Bombay potato

Prep time less than 30 mins
Cook time less than 30 mins
Serves 3-4
Dietary Vegetarian
From Saturday Kitchen
These Indian-style potatoes use fresh tomatoes and coriander. In 15 minutes you’ll have a tasty accompaniment to a curry.

Method


  1. Heat a wok until hot and add the oil.

  2. Add all the spices and the ginger and stir-fry for one minute until fragrant.

  3. Add the potatoes and stir to coat in the spices.

  4. Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender.

  5. Stir in the tomatoes and coriander.

  6. Season with salt and freshly ground black pepper and serve.

Ingredients

  • 3 tbsp sunflower oil
  • 1 tsp mustard seeds
  • ½ tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 5cm/2in piece fresh ginger, grated
  • 1kg/2lb 3oz potatoes, peeled, and cut into smallish cubes
  • 350ml/12fl oz vegetable stock
  • 4 tomatoes, roughly chopped
  • 1 bunch coriander, roughly chopped

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