Easy Bombay Potato Curry
Cooking methods: Frying, Boiling
- PREPARATION TIME: 5 Minutes
- 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
- 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.
- Add the spices and chilli and cook for a couple of minutes, stirring continuously to release the flavours.
- Add enough water to cover the ingredients and simmer gently for 10 minutes.
- Cut the potatoes into bite sized pieces and add them to the pan, cover and cook until the potatoes are tender – about 10 minutes
- Add the peas five minutes before the end of cooking stir and replace the lid.
- 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