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Bombay Potatoes

A firm favourite when we eat out, so I wanted to make the same at home.  These are deliciously spicy, you can lessen the chilli powder if you think it may be too hot.  For ease I prep and boil the potatoes in the morning, then leave them in cold water until the evening when I need them.


1kg Organic Potatoes – leave the skin on, scrubbed and halved if they are very large

1 inch of root ginger, grated

3 cloves of garlic – crushed

2 large tomatoes, diced

4 Tablespoons olive oil

¾ teaspoon cumin seeds

1 teaspoon mustard seeds

1 large red onion diced

2/3 teaspoon turmeric

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon garam masala

¾ teaspoon chilli powder

1 Tin organic chopped tomatoes


In a large pan of boiling water, boil the potatoes until they are cooked.  Once cooked through, remove from the water immediately and rinse with cold water.  Once cool, cut into cubes, place to one side.


In a large saute pan or frying pan, heat the oil.   Add the cumin seeds and mustard seeds.  Stir for a couple of minutes, they smell divine!  Add the onion and cook for another minute.  Add grated ginger, crushed garlic and all the spices.  Mix well and cook for a minute or two.  Next the diced tomato goes in and give it a stir. Tip in the potatoes, add the tin of chopped tomatoes and simmer until piping hot.  Yummmm

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