Bombay potatoes

With ripe vine tomatoes & fresh spices

Bombay potatoes

Bombay potatoes

Serves Serves 4
Time Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 199 10%
  • Fat 8.3g 12%
  • Saturates 1g 5%
  • Sugars 4.3g 5%
  • Salt 0.29g 5%
  • Protein 5.1g 10%
  • Carbs 30.1g 12%
  • Fibre 3.5g -
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Method

Ingredients

  • 2 cm piece of ginger
  • 3 cloves of garlic
  • 2 ripe vine tomatoes
  • 600 g cooked potatoes
  • vegetable oil
  • 8 spring onions
  • 1 fresh red chilli
  • ½ a bunch of fresh coriander
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 pinch of garam masala
  • 4 tablespoons natural yoghurt
Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Ingredients

Method

  1. Peel the ginger and garlic, chop the tomatoes, then place in a blender and blitz until smooth. Chop the potatoes into 5cm chunks.
  2. Pour 2 tablespoons of vegetable oil into a large non-stick frying pan over a medium–high heat. Add the potatoes and cook for 10 minutes, or until golden, gently squishing them with a potato masher to increase the surface area and give you more crispy bits.
  3. Trim and roughly chop the spring onions, and deseed and finely slice the chilli (how much you use depends on how hot you like it!). Pick the coriander leaves and reserve, then finely chop the stalks.
  4. Add the cumin and mustard seeds to the pan and cook for 1 minute, until the cumin starts to darken. Add the spring onion, chilli and coriander stalks and cook for 2 minutes, then add the blitzed ginger mixture, the rest of the spices and a pinch of seasoning. Sauté for 4 to 5 minutes, or until fragrant.
  5. Serve the crispy Bombay potatoes with dollops of yoghurt, and the coriander leaves scattered over.
Please enable targetting cookies to show this banner
Related recipes
Bombay omelette
Bombay omelette
Smoked trout, horseradish & new potato salad
Smoked trout, horseradish & new potato salad
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver