Bombay potatoes
Spiced, roasted and truly potato perfection
Serves
4
Prep Time
10 mins
Cook Time
30 mins
Golden, pan-fried spuds get a flavour makeover with a hit of warm, fragrant spices. Think turmeric, cumin, and garam masala sizzling away, wrapping each bite in a toasty, aromatic hug. They're the ultimate sidekick for grilled lamb shoulder chops or to dress up your weeknight steak dinner.
The key? Don't skip the yoghurt garnish, it helps to clear your palate in between bites.
This recipe is courtesy of 5+ A Day.
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ShareIngredients
500g potatoes
scrubbed, cut into small cubes1 tsp ground turmeric
2 Tbsp olive oil
3 garlic cloves
minced1 tsp grated fresh ginger
2 tomatoes
chopped1 tsp ground cumin
1 tsp ground coriander
1 pinch garam masala
5 spring onions
thinly sliced
1 green chilli
finely slicedfresh coriander leaves
4 Tbsp Greek style yoghurt
Method
Place potatoes in a large saucepan and cover with water.
Add turmeric before bringing your potatoes to the boil and then gently simmer for 5 minutes or until just tender. Drain potatoes.
Heat a large pan over medium heat and add olive oil. Add garlic, ginger, chopped tomatoes and potatoes. Cook for 10 minutes or until golden.
Add the ground cumin, ground coriander, garam masala and spring onions. Cook for 5 minutes or until fragrant.
Serve with green chilli slices, fresh coriander and Greek yoghurt.
Nutrition Information per Serving (290g)
This nutrition analysis is based on 4 serves.
