How to make easy Bombay potatoes

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These easy Bombay potatoes are so delicious and simple to make.  Crispy on the outside, fluffy on the inside and richly spiced with beautiful Indian flavours, these Bombay potatoes are a great accompaniment to your Indian meal.

The best type of meals in my opinion, and the ones my family enjoy the most (especially my kids), are the ones where several dishes are put in the middle of the table and everyone helps themselves.  Indian food lends itself brilliantly to this type of eating, I love it, it is so social.

I love to theme my meals, a table full of Indian dishes, a Mexican feast or an Asian evening, this is one of my favourite ways to eat and is great for entertaining.  If you think this is something you would like to try I have a great recipe for sweet and sour tofu here for you to try.

Bombay potatoes will go beautifully with a curry or you could just have them for lunch on their own, they are that tasty, I like them cold, straight from the fridge, with a crunchy salad!

Lots of Bombay potato recipes tell you to fry the potatoes but I like to roast them, not only is this easier but it is also healthier too.

Spices

Turmeric

This spice gives a nice earthy flavour, and gives the potatoes a beautiful golden colour.  It is also has lots of health benefits too and is very good at fighting inflammation, a bonus when you have an inflammatory condition.

Ground coriander

Is a really fragrant spice which gives you a woody type of taste, it can be used in all types of dishes from stews to curries and is great for a healthy gut.

Coriander leaf

I use this as well as fresh coriander because it is a little more concentrated, you can’t get enough coriander in my opinion!

Cumin

I love cumin, it instantly transforms your dish from mediocre to lush Indian cuisine.  It can be slightly bitter and sweet at the same time and is full of antioxidants.

Curry powder

I do not use curry powder or mixed spices like garam masala in this recipe simply because my body doesn’t like them.  Every mix of powders I have encountered contains ginger, and ginger causes inflammation for me.  They also very often contain chilli powder or paprika and my stomach is very sensitive to them.  However, if you have no problem with them, feel free to add them in.

How to make

Firstly assemble your ingredients.  It is much easier when you cook, if you have all of your ingredients to hand, rather than rummaging in cupboards when you need something quickly.

Then chop your potatoes into bite sized cubes and add them to a pan of cold water, add to this a teaspoon of turmeric, this will give your potatoes a lovely yellow colour.  I do not peel my potatoes, there is a lot of goodness and fibre in the skins, but if you prefer to peel them then that’s fine.

Par boil the potatoes, do not boil for too long, ten minutes is fine.  If you over cook at this stage, they will fall apart when you are trying to add the spices later.

Drain the potatoes, sprinkle over all of the spices and salt, mix well.

Transfer to roasting dish and spray with a little olive oil.

Roast for 40 minutes or until slightly charred and serve garnished with lots of fresh, chopped coriander.