Bombay Potatoes
Community· not yet ratedSpiced Indian potatoes with mustard seeds, turmeric and tomato – a punchy side dish.
✓ Gluten-Free✓ Weight Loss Friendly (<450 kcal)✓ Vegan✓ Vegetarian
Ingredients
Oil1
Vegetable Oil3 tablespoonmissing
Spices & Herbs3
Mustard Seeds1 teaspoonmissing
Ground Turmeric1 teaspoonmissing
Ground cumin1 teaspoonmissing
Vegetables4
Potatoes700 gmissing
Onion1 piecemissing
Garlic2 clovemissing
Tomatoes2 piecemissing
Nutrition (per serving)
≈ Estimated240Calories
5gProtein
36gCarbs
9gFat
Instructions
1
Peel and cube the potatoes and boil until just tender, then drain.
2
Heat the oil in a large pan and add the mustard seeds. When they pop, add the chopped onion and cook until soft.
3
Add the garlic, turmeric and cumin and cook for 1 minute until fragrant.
4
Stir in the chopped tomatoes and cook for 3-4 minutes until pulpy.
5
Add the potatoes and toss to coat, cooking for 5 minutes until well coated and lightly crisp. Season and scatter with coriander to serve.
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