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Bombay Potato

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

VegetarianVeganSide DishPotatoesSpicyGluten Free

Estimated Nutrition

Per Serving Total
Calories 460.2 kcals 1380.5 kcals
Carbohydrates 74.7 grams 224.2 grams
Fat 15.5 grams 46.5 grams
Protein 9.5 grams 28.5 grams
Cook Time
20 mins
Produces
3 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Liquids
350
ml
Vegetable Stock
NutsSeeds
1
tsp
Mustard Seeds
0.5
tsp
Cumin
ground
1
tsp
Turmeric
1
tsp
Coriander
ground
1
tsp
Garam Masala
1
tsp
Chili Powder
1
bunch
Coriander
roughly chopped
1
1
Salt
to taste
1
1
Black Pepper
to taste
OilsFats
3
tbsp
Sunflower Oil
Vegetables
5
cm
Ginger
grated
1
kg
Potatoes
peeled and cut into smallish cubes
4
piece
Tomatoes
roughly chopped

Steps

  • 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.