Easy Bombay Potatoes
Easy Bombay Potatoes AKA Bombay Aloo - the best ever Indian Spiced Roasties. The perfect partner for any curry recipe or to spice up your Sunday Roast !
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Servings: 6 people
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Equipment
- A clean medium sized heavy based saucepan
- 1 large shallow roasting tin (the heavier the better to give a crispy finish to the potatoes)
Ingredients
- 8 to 10 medium potatoes, peeled & cut into small chunks I used Maris Piper
- ½ tsp sea salt
- 1 tsp turmeric
- 2 to 4 tbsp rapeseed oil or vegetable oil
- 1 onion, diced
- 2 tsp black mustard seeds
- 2 tsp curry powder or paste or garam masala I used Pataks Madras paste
Instructions
- Preheat your oven to 200°C / Gas Mark 6 / 390°F
- Place the potatoes in a large saucepan and cover with water.
- Add salt and turmeric before bringing your potatoes to the boil and then simmer gently for 5 minutes.
- Drain your potatoes and toss them with the remaining ingredients. Make sure all the potatoes are well coated.
- Place onto a large roasting pan and pop in the oven for 30 to 40 minutes until nice and crispy. Turning halfway through cooking time.
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Notes
Variations:
Add 1 teaspoon of chilli flakes to the spices for an extra kick of heat.
Add a few cherry tomatoes to the cooked potatoes before coating with oil and spices.
Use leftover boiled or roasted potatoes. Follow the recipe from Step 4 and add 1 teaspoon of turmeric. Cook for 20 to 25 minutes.