Bombay Potatoes…


  • YIELD: 4 Servings
  • PREP: 5 mins
  • COOK: 30 mins
  • READY IN: 35 mins

Creamier than your standard Bombay Potatoes, these work beautifully as a stand alone dish, served with lots of steamed greens, or as a side to Dhaal. You could also use sweet potatoes, or even pumpkin, and add peas for a burst of colour!



  1. Heat a large pot over medium heat, and add the mustard and cumin seeds. Cook, stirring, for 30-60 seconds, until fragrant and popping. Remove them and set aside
  2. Using the same pot, add the coconut oil, onions and garlic, and cook until tender- about 8-10 minutes, then add mustard and cumin seeds, turmeric and garam masala
  3. Add the potatoes, and stir to coat, cooking for 2-3 minutes. Add the coconut cream, and tomatoes and cook for 20-25 minutes or until potatoes are tender (add water if the potatoes begin to stick)
  4. Salt to taste, and add the spinach leaves. Allow them to wilt, and serve immediately


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