Bombay Spiced Potatoes

Bombay Spiced Potatoes

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Serves 4

Preparation time – 5 minutes
Cooking time – 10 – 15 minutes

A Classic Indian dish using a delicate aromatic blend of whole and ground spices.

Try adding 450g/ 1lb of fresh young spinach blanched in boiling water for 2 minutes, drained, squeezed dry then added to the potatoes in step 3.

Nutritional Value per serving:

Energy 260kcal/1091kj: Protein 4.8g: Carbohydrate 35.2g of which sugars2.8g: Fat 12.1g of which saturates 1.5: Salt 40mg


4 large potatoes (Maris Piper or King Edward), diced 60ml/ 4 tbsp sunflower oil 1 garlic clove, finely chopped 10ml/ 2 tsp brown mustard seeds 5ml/ 1 tsp black onion seeds (Kalongi) 5ml/ 1 tsp ground turmeric 5ml/ 1 tsp ground cumin 5ml/ 1 tsp ground coriander 5ml/ 1 tsp fennel seeds Generous squeeze of lemon juice Salt and black pepper Chopped fresh coriander and lemon wedges to garnish


  1. Bring a pan of salted water to the boil, add the potatoes and simmer for about 4 minutes until just tender. Drain well.
  2. Heat the oil in a large frying pan and add the garlic along with all the whole and ground spices. Stir-fry gently for 1 – 2 minutes until the mustard seeds start to pop.
  3. Add the potatoes and stir-fry over a medium heat for about 5 minutes or until they are heated through and well coated with the spicy oil.
  4. Season well with salt and pepper then sprinkle over the lemon juice. Garnish with coriander and lemon wedges.

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