The longest thing about this dish is peeling the potatoes and waiting for them to boil!  It’s well worth the wait though.

Mumbai (offensive) Bombay potatoes are as much a quick snack as they are a side dish to go with curry and rice; personally, I love to scoop them into some paratha and scoff them! 

This recipe is completely vegan and contains no small children or rabbits.   In fact, it’s fucking pukka.

Serves 4-6 people

Ingredients.

Generous pinch of salt

3 large potatoes (around 1KG in total), halved

15g root ginger, peeled

3 garlic cloves, peeled

2 large tomatoes, one quartered,
the other cut into slim wedges.  You can also use tinned chopped tomatoes if you wish!

4 tbsp vegetable oil

¾ tsp cumin seeds

1 tsp mustard seeds

1 large onion, roughly chopped

2/3 tsp turmeric

2 tsp ground coriander

1 tsp ground cumin

1 tsp garam masala

½–¾ tsp chilli powder

Large handful of chopped coriander leaves

Method.

Boil a large pot of water and salt it well. Place in the peeled potatoes and boil until tender (up to 30 minutes). Drain, then cube or half the potatoes. 

Blend together the ginger, garlic and quartered tomato until smooth.

Heat the oil in a large non-stick frying pan.

Add the cumin and mustard seeds and, once the cumin starts to darken, add the onion.

Cook for a minute before adding the ginger and garlic mixture, the ground spices and salt.

Sauté gently for one to two minutes or until the garlic smells cooked. If you are not sure, taste.

Add the tomato wedges, stir well and cook for three to four minutes. Tip in the potatoes and cook for three to five minutes to absorb the flavours.

Check the seasoning, salt to taste and stir in the chopped coriander and serve.