BTBP (Better than Bombay potatoes)

    35 min

    These are my take on Bombay potatoes, delicious with just a tingle of spice to really complement that curry you've just made.


    Kent, England, UK
    14 people made this

    Serves: 4 

    • 500g potatoes, diced
    • 4 tablespoons oil
    • 1 large onion, diced
    • 2 cloves garlic, finely chopped
    • 15g fresh ginger, peeled and finely chopped
    • 2 teaspoons turmeric
    • 2 teaspoons ground cumin
    • 2 teaspoons garam masala
    • 1 teaspoon mild tandoori powder

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Boil potatoes in plenty of water until soft, then reduce heat to a simmer.
    2. Heat oil in a frying pan. Add onion, garlic and ginger and fry until soft and aromatic.
    3. Add the spices to the pan with 1 tablespoon of water and mix well, coating all of the contents.
    4. Drain potatoes, then add to the frying pan and toss until coated. Keep on the heat for a few minutes but keep moving contents so they don't burn.

    Cook's note

    Enjoy and let me know what you think!

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    Reviews in English (2)


    Liked this a lot but needed salt. Don't want to upset the salt police but it needed some! 😃  -  08 May 2017


    loved this...very tasty...didnt have any tandori powder so used madras and added a few peas for colour...very enjoyable.. definately make again  -  17 Apr 2017