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bombay new potatoes
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Bombay New Potatoes

A twist on the classic Indian potato dish! To make these bombay new potatoes, we cook spuds in turmeric then coat them in a spiced curry sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish, Sides
Cuisine: Indian
Servings: 6 People
Author: Ben Racey

Equipment

  • Large Saucepan
  • Large Frying Pan
  • Microplane/Grater

Ingredients

Potatoes

  • 750 g New Potatoes
  • 1 tsp Turmeric
  • 1 tbsp Vegetable Oil

Bombay Curry Sauce

  • 1 tbsp Vegetable Oil
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard Seeds
  • 1 Red Onion (Peeled & Diced)
  • 4 Garlic Cloves (Grated)
  • A 1" Piece Of Fresh Ginger (Grated)
  • 25 g Unsalted Butter
  • 1 tsp Garam Masala
  • 1 tsp Smoked Paprika
  • ½ tsp Turmeric
  • ½ tsp Ground Coriander
  • ¼ tsp Chilli Powder
  • 2 tbsp Tomato Paste
  • 250 ml Chicken Stock
  • 1 tsp Finely Chopped Coriander

Instructions

Potatoes

  • Cut the new potatoes into 3-4 cm pieces, place into a saucepan then cover with cold water.
    Cut the potatoes in half if they're small & into 3 or 4 pieces if they're big.
  • Set the pan over a high heat, cover then bring to the boil, adding the turmeric & a good pinch of salt once the water is warm (after 3-4 minutes).
  • Simmer the potatoes until they are tender (but not too soft!) then drain well in a colander.
  • Whilst your potatoes are draining, set a large frying pan over a medium-high heat, add in a tbsp of veg oil then leave for a minute or two, to get hot.
  • Next, add the potatoes into the pan then fry for 3-4 minutes until crisp & golden. Make sure to shake/toss the pan regularly! Once cooked, transfer the potatoes to a bowl & set aside.
    You might have to fry the potatoes in batches, depending on the size of your frying pan.

Bombay Curry Sauce

  • Add another tbsp of veg oil to the pan then add in the cumin & mustard seeds once the oil is hot. Cook the seeds for 30 seconds or so, until fragrant.
  • Next, add the red onion into the pan with a pinch of salt then cook until soft, stirring regularly. This will take 3-4 minutes.
  • Add the garlic, ginger & butter into the pan, fry for 30 seconds then add in the all of the dried spices & herbs. Cook for another 30 seconds, stirring frequently.
  • Stir in the tomato paste then pour in the chicken stock. Cook the sauce, stirring regularly until it has thickened. This will take around 5 minutes.
    The sauce needs to be thick enough to coat the potatoes.
  • Give the sauce a taste to check the seasoning, add salt to taste then add the potatoes into the sauce. Cook for another minute or two, to warm the potatoes through, tossing the potatoes in the sauce to coat.
  • Sprinkle the potatoes with the chopped coriander then serve immediately.

Notes

1. To Cook On An Aga - Use the boiling plate to cook the potatoes & the sauce.
2. Potatoes - I used new potatoes for my bombay potatoes but you could use larger (peeled) potatoes instead. I'd recommend using a floury potato like a Maris Piper.
3. Making In Advance - The sauce can be made up to 3 days in advance & stored in the fridge. The potatoes can be boiled in advance (up to 3 days) as well but I'd recommend frying them when you want to serve them.
4. Reheating - Reheat the sauce in a frying pan set over a medium heat. If it's too thick, thin it out with a splash of water.
5. Stock - To make these potatoes vegetarian, use veg stock instead of chicken.