Bombay potatoes
Spiced, roasted and truly potato perfection
4
Serves
10 mins
Prep Time
30 mins
Cook Time
Recipe author
The 5+ A Day Charitable Trust
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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Ingredients
Potatoes
500g potatoes
scrubbed, cut into small cubes
1 tsp ground turmeric
2 Tbsp olive oil
3 garlic cloves
minced
1 tsp grated fresh ginger
2 tomatoes
chopped
1 tsp ground cumin
1 tsp ground coriander
1 pinch garam masala
5 spring onions
thinly sliced
Garnish
1 green chilli
finely sliced
fresh coriander leaves
4 Tbsp Greek style yoghurt
Method
For the bombay potatoes
1
Place potatoes in a large saucepan and cover with water.
2
Add turmeric before bringing your potatoes to the boil and then gently simmer for 5 minutes or until just tender. Drain potatoes.
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3
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.
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4
Add the ground cumin, ground coriander, garam masala and spring onions. Cook for 5 minutes or until fragrant.
5
Serve with green chilli slices, fresh coriander and Greek yoghurt.
Nutrition Information per Serving (290g)
This nutrition analysis is based on 4 serves.
Energy
894kJ (214 kcal)
Protein
5.7g
Total Fat
11.4g
Saturated Fat
2.7g
Carbs
19.6g
Dietary Fibre
5.0g
Sodium
20.3mg
Iron
2.5mg
Zinc
0.8mg
Vitamin B12
0.07µg
