Bombay potatoes: Spiced delight brings an exotic twist to your table

Potatoes are one of the best vegetables for kitchen experiments. Although we usually just boil, bake, or turn them into fries, this recipe transforms them into more than just a side dish.

Bombay Potatoes are a recipe inspired by Indian cuisine. They're aromatic, slightly spicy, and very tasty. This simple recipe will pleasantly surprise your loved ones. The combination of sweet red onion, fiery chili pepper, and aromatic ginger with the deep flavour of garam masala will take you on a delicious journey to distant India.

If you like spicy Indian food, you're in for a feast. These potatoes make a great side dish for roasted meats or fish, but they're so tasty that people won't resist sneaking bites directly from the bowl. This is thanks to the delicious spices like garam masala, chili pepper, and cumin. Everything is soaked in tomato passata, creating a delightful sauce.

Young potatoes work best in this recipe, but older ones can also be used if young ones are not available. Try to choose the smallest ones possible. Garam masala is a spice mix that can vary in composition. You can use a store-bought mix or create your own by combining, for example, coriander, cumin, cloves, and cinnamon.

Ingredients:

• 1 red onion
• 1 red chili pepper
• 2.5 cm of ginger root
• 2 cloves of garlic
• 1 red bell pepper
• 75 mL of vegetable oil
• 1 tablespoon of whole cumin
• 1 tablespoon of mustard seeds
• 1 teaspoon of turmeric
• 1 teaspoon of garam masala
• 400 g of tomato passata
• 800 g of boiled baby potatoes.

Instructions:

Step 1: Finely chop the onion and chili pepper. If you want to reduce the spiciness a bit, remove the seeds from the pepper. Peel the ginger root and grate it. Wash the bell pepper and grate it as well, discarding the seeds and cores.

Step 2: Heat the oil in a pan. Add mustard seeds and cumin seeds and fry for a moment. Add grated ginger, pepper, chili pepper, and onion and sauté. Season with turmeric, garam masala, and mix well.

Step 3: Pour the tomato passata into the pan and sauté for a moment. Add the cooked potatoes and mix to ensure they are well coated with the sauce.

Step 4: Finally, season the potatoes with salt and transfer them to a large plate or platter. Garnish with parsley or fresh cilantro. Enjoy!