No curry night is complete without Bombay potatoes. I’m not budging on this, it’s a fact. This is one of my favourite sides to make and to eat. It’s comforting, delicious, more-ish and most importantly, HOT! Combining both fluffy and crispy elements, it’s the best of both potato worlds mixed with a fantastic smash of spice and heat. I like my curries hot and spicy but of course if heat’s not your thing then just leave out the chillis and you’ll still have an amazing curried potato experience!
- Frying pan
- 1 kg Marie Piper potatoes
- 250 g white onions
- 2 de-seeded green finger chillis
- 4 tbsp sunflower oil
- 1 tbsp fresh coriander
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp mustard seeds
- 1/2 tsp black onion seeds
- 1/2 tsp fennel seeds
- 1/2 tsp dried chilli flakes
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/4 cup cold water
- 1/4 tsp dried fenugreek leaves
- Peel the potatoes and dice into 2.5cm/1 inch cubes
- Medium dice the onion.
- Steam the potatoes for 10 minutes (or until cooked through but still a little firm).Be careful not to steam them into mash, check throughout until you know your spuds!
- With the steamer lid on, give the potatoes a few shakes to loosen up their outer coating and make them a bit fluffy.
- Heat 2 tbsp of oil over a medium flame.
- Fry the chilli first for 3 minutes. (Make sure your extractor fan is on full to avoid chilli gassing yourself!)
- Now add the rest of the seeds and fry until things start to pop.
- Add the powders and fry for 1 minute more.
- Add all the onion and fry in the spice and seed blend until soft.
- Add the water to the pan and stir until combined, then cook until the water has reduced and the spice blend has thickened.
- Turn up the heat and add the potatoes then mix it all together.
- Pour over the last 2 tbsp of oil and stir in.
- Fry the Bombay potatoes and leave so you form a crisp on the pan side, then stir and repeat until the mixture has a nice blend of fried and soft potatoes.
- Sprinkle the fresh coriander all over these lovely spuds, serve hot and enjoy!