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!