Bombay Potatoes

This is an easy recipe and so it’s ideal for our first try at Bombay Potatoes. It’s based on the Medium Bombay Curry Spices mix from Schwartz and is very tasty. If this is your first try at Bombay Potatoes you’re sure to be pleasantly surprised.

This recipe is based on the recipe found on the Schwartz site (and on the spices container) but I made a couple of minor changes. You can find the original recipe, and some more detail, here.

The Ingredients

• Some new potatoes, up to 450g (1lb) depending on how much you want to make
• A decent knob of butter
• 1 onion , roughly sliced and diced.
• 1 tbs Schwartz Spicy Bombay Medium Crushed Curry Spices
• 400g tin chopped tomatoes – we’ll use just half of the tin because of the fresh tomatoes
• 3 fresh tomatoes , roughly chopped (~1cm chunks is good)
• 2 tbs mango chutney

The Recipe

1. Boil the potatoes until just tender and drain – or cook them on high in your microwave. You want them to be just about cooked but no more. They will continue to cook once they are in the mixture.
2. Heat the oil in a pan and fry the onions until just starting to go brown and golden.
3. Add the Curry Spices and fry for a further minute. Don’t worry too much about the mixture getting stuck as it won’t stick for long
4. Add the chopped tomatoes and chutney, stir well.
5. Add the potatoes and (gently) stir trying not to break the potatoes up too much.
6. Cover and simmer for 5-10 minutes, stirring occasionally.
7. Serve with a simple white rice, chicken curry, and some mango chutney. You could try some Naan Bread but in all likelihood the Bombay Potatoes will be all the extra you’ll need.

Thoughts and Observations

This recipe is so easy that it’s crazy not to try it. You could use a whole tin of chopped tomatoes and avoid having to use fresh ones. I prefer fresh ones but it’s really a personal thing. When the summer is over and the tomatoes in the garden are gone I may just use a tin instead.

It can be a bit too spicy for some. If you don’t like your food too spicy then I’d suggest just one spoon of curry spices and then taste it at the end. You can always add some more if you need to. On the other hand you can put some more mango chutney to correct if it’s a tad over spicy.