Your browser doesn’t support HTML5 video

Bombay Potatoes

Warren Nash

Here's a simple and easy recipe for Bombay Potatoes using curry powder instead of all the separate spices to make a quick to prepare dish in as little as 20 minutes.


Servings: 4 people


  • 1 tablespoon Curry Powder
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Turmeric
  • 1 teaspoon Fennel Seeds
  • 1 Onion
  • 2 Garlic Cloves
  • 1 tin Chopped Tomatoes
  • Handful of Fresh Coriander

Let's get Cooking...

  1. Peel 1 kilogram of rooster potatoes then cut into 1-2 inch square pieces
  2. Boil in a saucepan for 10 minutes until soft, then drain in a colander and set aside
  3. Peel the onion and roughly chop, then peel the Garlic and finely chip into pieces
  4. Heat 1/2 tablespoon of oil in a large frying pan, then fry the onion and garlic for 2 minutes
  5. Make a paste with the curry powder using a little water then stir into the onion and garlic
  6. Add the fennel seeds, mustard seeds, turmeric and a drop of oil to the frying pan and stir everything together
  7. Add the canned tomatoes and drained potatoes, thoroughly combine all the ingredients and leave to simmer for 10 minutes
  8. Finally, season well and garnish with fresh coriander