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Bombay Potatoes

Bombay Potatoes

Bombay Potatoes

 Serves 4


 4 medium sized potatoes (skin left on) – Desiree or Maris Piper work very well.

2  plump garlic cloves, 1 inch piece of ginger, 1 mild deseeded green chilli, coriander stems, chopped, minced or pureed

1 tsp Red Chilli Powder

½ tsp Turmeric

½ tsp Mustard Seeds

Pinch Asafoetida

10 fresh curry leaves (optional)

1 small deseeded red chilli (or ½ tsp chilli powder)

Freshly ground black pepper

1 tsp sea salt

Handful of Coriander chopped

Tbsp ghee or sunflower oil


  1. Wash and scrub the potatoes, then chop into pieces roughly an inch in size, rinse and dry.
  2. Heat the ghee or oil in a wok on a medium heat, throw in the mustard seeds until they start to pop, then the asafoetida and curry leaves.
  3. Add the potatoes, ginger, garlic, chilli puree and all the spices and the salt and give it all a good stir. Reduce to the lowest heat possible, add a tbsp. of water and cover with a tight fitting lid or tin foil.
  4. Keep an eye and stir the potatoes from time to time to prevent them sticking. Adding a tbsp of water if needed.
  5. Potatoes should be cooked through in about 20-30 minutes. Remove the lid and add the chopped coriander and stir through.
  6. Serve and you can finish/ dress with a further sprinkling of herbs.
  • Sheena Salah

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