Easy Bombay Potato Curry

Cooking methods: Frying, Boiling

  • COOKING TIME: 30 Mins

This is a staple dish served in homes in India and is often referred to as India’s answer to the British Raj’s fish and chips.  It is a quick to prepare, filling and nutritious dish which can be served in many different ways. 


  • 500g new potatoes
  • 1 tbsp oil
  • 1 large onion sliced
  • 1 tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ¼ tsp dried chilli flakes
  • 1 cup frozen peas
  • 1 handful baby spinach


  1. Heat a tbsp. of oil in a frying pan and cook the onion over a medium heat until soft and slightly caramelised, about 10 minutes.
  2. Add the spices and chilli and cook for a couple of minutes, stirring continuously to release the flavours.
  3. Add enough water to cover the ingredients and simmer gently for 10 minutes.
  4. Cut the potatoes into bite sized pieces and add them to the pan, cover and cook until the potatoes are tender – about 10 minutes
  5. Add the peas five minutes before the end of cooking stir and replace the lid.
  6. Remove from the heat and stir in the spinach until wilted.


Suitable potato varieties

Salad, such as Charlotte or Maris Peer


  • Frying pan
  • Wooden spoon
  • Measuring jug
  • Vegetable knife
  • Serving dish

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