Leftover Bombay Potatoes
This easy Bombay potatoes recipe can be made in one pan, are super simple and totally tasty!
Leftover roasted or boiled potatoes tossed into a quick Bombay sauce made from curry powder, caramelised onion, garlic, ginger, rice wine vinegar and tomato puree.
Substitutes:
- No curry powder? Use 1tsp each of ground cumin and ground turmeric, or 2tsp of masala powder.
- No fresh ginger? Try with ginger paste or ground ginger instead.
- No rice wine vinegar? Swap for white wine vinegar, red wine vinegar or apple cider vinegar.
- No red onion? Use shallot or white onion instead.
- No fresh coriander? Swap for fresh parsley.
- No golden caster sugar? Any sugar will work.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
5 Potatoes (boiled or roasted )
1 tbsp Golden caster sugar
2 tbsp Olive oil
1 Red onion (sliced)
1 tsp Ginger (chopped )
2 Garlic cloves (chopped )
1 tsp Mustard seeds
2 tsp Curry powder
2 tbsp White rice vinegar
200 ml Water
2 tbsp Tomato puree
For serving:
2 tbsp Fresh coriander (chopped )
Recipe:
- Cut your leftover potatoes (boiled or roasted) into chunks or thick slices. Set aside.
- Heat the oil in a saucepan and add the onions, sugar and ginger. Cook until starting to caramelise, then add the garlic, mustard seeds and curry powder. Cook for 1 minute, then add the water, tomato puree, and vinegar. Simmer gently for 3 minutes, then add the potatoes. Mix until the potatoes are well-coated and warm through. You can add a splash of water if you'd like a more liquid sauce. Season to taste with salt and serve with fresh coriander.
How to store
Let the potatoes cool completely, then transfer to an airtight freezer-safe container. Keep in the fridge for up to 3 days, or in the freezer for up to 1 month.
Need A Main Dish?
Bombay potatoes make a great accompaniment to any one of these delicious dishes!
30 minute Aubergine & Potato Curry
This express peanut butter curry recipe can be made in the crockpot pressure cooker or on the stove. Feel free to swap the veg with whatever you have in your box every week, and the spices for whatever you have in the cupboard. It’s cosy, creamy, a little spicy and packed with veg.
Curried Butternut Squash, Pak Choi, Onion and Coconut Stew
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Aubergine, Peanut & Tamarind Curry with Anna Jones
“This curry is unreasonably delicious. It’s all cooked in a tray in the oven so it’s simple and pretty quick. Two perfectly wonky aubergines were what got me thinking about this curry, I love how the butteriness of aubergine stands up well to lots of spice. I used surplus vine tomatoes and spring onions from my box too, as well as some garlic, ginger, red onion and cucumber from my box the previous week.
