How To Make Bombay Potatoes


* 2 Tbsp Cooking Oil
* 500 g Potatoes , parboiled
* 1 tsp Mustard Seeds
* 1 Bay Leaf
* ½ Inch piece of ginger , grated
* 1 medium Onion , Peeled and sliced
* ½ tsp Turmeric Powder
* 1 tsp Coriander powder
* ½ tsp Chilli Powder
* pinch Salt
* 1 tsp Lemon juice
* 1 Tbsp Fresh coriander leaves , roughly chopped
* 1 tsp Grated garlic
* 2 tomatoes , chopped
* 1 knife
* 1 colinder
* 1 wok or frying pan
* 1 wooden or metal spoon


Step 1:

Boil Potatoes and Set Aside

Boil the potatoes in their skin. Put them in a colander and run cold water over them. Peel the potatoes and cut them into 2 inch sized pieces. Keep aside.

Step 2:

Heat Oil

Heat the oil in a wok.

Step 3:

Add Mustard Seeds

Add mustard seeds and Bay leaf. Allow the seeds to splutter. It is a good idea to keep the lid on here, as seeds jump all over if you don't.

Step 4:

Add Ginger and Onions

Add the ginger and onions. Fry until the onion is medium brown.

Step 5:

Add Spices

Turn the heat down and add all ground spices. Give a quick stir to release flavours.

Step 6:

Add Potatoes

Add the potatoes, turn the heat up to medium and stir fry the potatoes for a few minutes, until all potatoes are well coated with spices.

Step 7:

Cook and Stir

Cook for a further 5 minutes on a low to medium heat, stirring gently from time to time, taking care not to break the potatoes.

Step 8:


Add coriander leaves and serve hot