Irresistibly spicy and fragrant, classic Bombay potatoes are the perfect side to any Indian feast, and
any leftovers are ideal for livening up lunch boxes! This version is super-easy to whip up in a few
minutes – and it’s vegan-friendly, too. Enjoy with rice, nan or paratha.
4 Medium potatoes chopped 1 Onion, finely sliced 1 Tsp ginger paste 1 Tsp garlic paste 1 Tsp salt or to taste 1 Tsp nigella seeds 1 Tsp coarse black pepper 1 Tsp cumin seeds 1 Tsp chilli flakes 2 Tbsp oil 1 Tomato pureed Cilantro to garnish
1. Wash and chop the potatoes, I prefer to leave the skin on. Add the oil to a hot pan, and then add the onions and the potatoes and fry on high heat until golden brown.
2. Add all the spices, garlic and ginger paste and saute on medium heat for 1 minute, then add the pureed tomato, turn the heat down to low and saute for 10 - 15 mins or until the potatoes are cooked through. Garnish with cilantro and serve.
Serve with, Rice, Roti, Nan or Paratha.
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