Bombay Potato

Flavorful Indian-style potatoes simmered with aromatic spices, fresh ginger, tomatoes, and coriander in a vegetable stock base.

Vegetarian Vegan Side Dish Potatoes Spicy Gluten Free

Estimated Nutrition

Calories

460.2

kcal / serving

1380.5 kcal total

Carbs

74.7g

per serving

224.2 g total

Fat

15.5g

per serving

46.5 g total

Protein

9.5g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

350

Vegetable Stock

NutsSeeds

tsp

Mustard Seeds

0.5

tsp

Cumin

ground

tsp

Turmeric

tsp

Coriander

ground

tsp

tsp

bunch

roughly chopped

to taste

to taste

OilsFats

tbsp

Sunflower Oil

Vegetables

Ginger

grated

Potatoes

peeled and cut into smallish cubes

piece

Tomatoes

roughly chopped

Method

Heat a wok until hot and add the oil.

Add all spices and ginger, then stir-fry for one minute.

Add the potatoes and stir to coat thoroughly in spices.

Add 350ml of stock and simmer for 10-15 minutes until potatoes are tender.

Stir in the chopped tomatoes and coriander.

Season with salt and pepper and serve.