Bombay Potatoes
Bombay Potatoes
SERVES 4-5
5 MINS PREP
COOKS IN 30 MINS
Try this lovely layered spiced potato dish as the perfect side to a curry or even a roast or a burger. They are delicious and versatile!
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Tailored to Taste
A lovely, layered spiced potato dish that is the perfect accompaniment to a traditional curry, but also a roast, a burger or just about anything!
Ingredients
- 3 1/2 tbsp. The Spice Tailor Butter Chicken Curry Paste
- 800g potatoes, peeled and cut into large cubes
- Sea salt and black pepper
- ¼ tsp. ground turmeric
- 2 tbsp. vegetable oil
- 1 tsp. black mustard seeds
- 1 tsp. cumin seeds
- 1 onion, finely chopped or sliced
- 2 garlic cloves, finely chopped
- 3 vine tomatoes, chopped
- 1 tsp. ground coriander
- Handful of chopped coriander leaves, to garnish
Method
- Place the potatoes into a saucepan and add enough water to cover; add a teaspoon of salt and the ground turmeric. Bring to a simmer over a medium heat. Cook for about 7-8 mins, or until the potatoes are just tender when pierced with a sharp knife. (Do not overcook the potatoes as you want them to hold their shape when recooking with the sauce). Drain and leave them in the saucepan to dry out a little.
- Meanwhile, heat the oil in a wide sauté pan over medium heat. Add the mustard and cumin seeds and fry until the mustard seeds are popping. Turn the heat down and cook until the popping starts dying down. Add the onion and cook until soft and turning golden on the edges. Add the garlic and cook for another 30 seconds before adding the tomato and ground coriander. Cook for 12-15 minutes, stirring frequently, until the tomato has cooked and the masala has released oil back into the pan.
- Add the Butter Chicken Curry paste and boiled potatoes. Stir in a good splash of water and bring to a simmer for a few minutes until the liquid has reduced and the potatoes are nicely coated with the sauce. Taste and season and sprinkle over the chopped coriander and serve.
Tailored to Taste
A lovely, layered spiced potato dish that is the perfect accompaniment to a traditional curry, but also a roast, a burger or just about anything!
Ingredients
- 3 1/2 tbsp. The Spice Tailor Butter Chicken Curry Paste
- 800g potatoes, peeled and cut into large cubes
- Sea salt and black pepper
- ¼ tsp. ground turmeric
- 2 tbsp. vegetable oil
- 1 tsp. black mustard seeds
- 1 tsp. cumin seeds
- 1 onion, finely chopped or sliced
- 2 garlic cloves, finely chopped
- 3 vine tomatoes, chopped
- 1 tsp. ground coriander
- Handful of chopped coriander leaves, to garnish
Method
- Place the potatoes into a saucepan and add enough water to cover; add a teaspoon of salt and the ground turmeric. Bring to a simmer over a medium heat. Cook for about 7-8 mins, or until the potatoes are just tender when pierced with a sharp knife. (Do not overcook the potatoes as you want them to hold their shape when recooking with the sauce). Drain and leave them in the saucepan to dry out a little.
- Meanwhile, heat the oil in a wide sauté pan over medium heat. Add the mustard and cumin seeds and fry until the mustard seeds are popping. Turn the heat down and cook until the popping starts dying down. Add the onion and cook until soft and turning golden on the edges. Add the garlic and cook for another 30 seconds before adding the tomato and ground coriander. Cook for 12-15 minutes, stirring frequently, until the tomato has cooked and the masala has released oil back into the pan.
- Add the Butter Chicken Curry paste and boiled potatoes. Stir in a good splash of water and bring to a simmer for a few minutes until the liquid has reduced and the potatoes are nicely coated with the sauce. Taste and season and sprinkle over the chopped coriander and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Butter Chicken Curry Paste
Our Butter Chicken Curry Paste is velvety, refined and regal. It elevates whatever you cook in it, and it doesn't have to be chicken!
