Spiced Indian Potatoes with Tomatoes and Yoghurt
These spiced Indian potatoes are a fragrant, vibrant side dish made with cherry tomatoes, garlic, and a blend of aromatic spices, finished with cooling yoghurt and fresh coriander.
- Cook30 min
- Total30 min
- DifficultyEasy
- Servings4
This dish takes humble potatoes and elevates them with a punchy, aromatic spice mix and a quick homemade tomato-ginger paste. The result is a crispy, golden exterior with a soft interior, all coated in a fragrant, slightly tangy sauce.
Perfect as a side for curries or as a hearty brunch option, these potatoes are sure to become a favorite. The natural yoghurt adds a creamy contrast, while the fresh coriander brings a burst of freshness.
Ingredients
Servings
Converted amounts are rounded.
Method
- Peel the ginger and garlic, chop the tomatoes, then place in a blender and blitz until smooth. Chop the potatoes into 5cm chunks.
- Pour 2 tablespoons of vegetable oil into a large non-stick frying pan over a medium–high heat. Add the potatoes and cook for 10 minutes, or until golden, gently squishing them with a potato masher to increase the surface area and give you more crispy bits.
- Trim and roughly chop the spring onions, and deseed and finely slice the chilli (how much you use depends on how hot you like it!). Pick the coriander leaves and reserve, then finely chop the stalks.
- Add the cumin and mustard seeds to the pan and cook for 1 minute, until the cumin starts to darken. Add the spring onion, chilli and coriander stalks and cook for 2 minutes, then add the blitzed ginger mixture, the rest of the spices and a pinch of seasoning. Sauté for 4 to 5 minutes, or until fragrant.
- Serve the crispy Bombay potatoes with dollops of yoghurt, and the coriander leaves scattered over.
💡 Tips
- For extra crispiness, use leftover boiled potatoes that have cooled completely.
- Adjust the amount of chilli to your heat preference.
- Serve immediately for the best texture.
Inspired by a recipe from Jamie Oliver