Bombay potatoes are super simple to make and they pack so much flavour too. They make a great side dish to virtually any meal, or they can be the main event themselves! Serve with sausages, barbecue chicken, curries, steaks, the options are endless. To add flavour and to spice things up, we used our Chennai Masala BBQ Rub and also a dash our our Tandoori Masala BBQ Rub too.
- 800g potatoes peeled
- 2 large sweet potatoes
- 1 large onion
- 10 cherry tomatoes
- Bunch of chopped coriander
- 3 chopped garlic cloves
- Thumb size piece of ginger (grated)
- Heaped tbsp Chennai Masala BBQ Rub
- Level tbsp Tandoori Masala BBQ Rub
- Chopped fresh chilli
- 50ml ketchup
- 50ml water
- Oil for frying
Peel and chop the potato and sweet potato into approximately 3/4cm pieces. Boil them in water for about 15 minutes of until tender. Drain and leave to steam dry.
In a heavy based pan or wok, add a good amount of oil (around 50ml), add in the chopped garlic, grated ginger, sliced onion and chopped chilli.
Add in the potatoes, sweet potato and spices. Mix and fry for a few minutes. Season to taste, so if you think you need a bit more spice, add in some more rub.
Half the cherry tomatoes and add these in along with 3/4 of the chopper coriander. Add in the 50ml of water and ketchup. If the potatoes are bit dry, add in some extra water.
Once the cherry tomatoes have heated through, serve the Bombay potatoes immediately. Sprinkle over the remaining coriander and some extra chilli (optional).
There really is no fixed list of ingredients, we just used what we had. You could add in mushrooms, spinach, kale or even aubergine.