Bombay Potato (NEW)

Bombay Potato

Bombay Potato is a great side dish for any kind of curry.

It goes especially well with Bhuna Lamb Curry.

SERVES 4 as a side dish

Preparation Time:  5 Minutes
Cooking Time:  15 minutes


2 medium waxy potatoes, peeled and chopped into bite-size pieces 1 teasp  chili powder
2 tblsp ghee, or clarified butter 1 teasp ground turmeric
1 tblsp tomato puree 1 teasp cumin
1/2 chicken stock cube  

In a medium saucepan, partly boil the peeled and roughly chopped potatoes in 2 cups of water - about 3 minutes should do.  Remove pan from heat, and drain in a sieve. Leave to stand for a while until all the moisture has evaporated.

Heat the ghee in a medium saucepan, add the spices and cook gently for a minute. Add the potatoes and turn occasionally until coated with the spices.  Crumble in the stock cube, add the tomato puree and a little water, cover and cook for about 5 minutes or until the potatoes are cooked through. Remove the lid and cook on high heat until the liquid has evaporated, stirring continuously to prevent sticking.