Bombay Potatoes Recipe Jamie Oliver

Bombay Potatoes, or Bombay Aloo, is a delicious vegetarian Indian side dish that’s very easy to make. 

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Okay, yeah, it's different to the usual Bombay potato recipes, but trust me, you will love it!

After seeing Jamie cook up his Empire Roast Chicken from Jamie's Great Britain book, I just had to make that as well.

Bombay Potatoes

Indian spiced roast potatoes are probably one of the easiest Indian side dishes you'll ever make.

It has to be said, Jamie does come up with some amazing ideas, and these Bombay potatoes are the best!

Who can resist these? Jamie said: "Ask any British person what their two favourite meals are and I reckon most people would say their mum's roast chicken, and a curry.

Well, welcome to Empire Roast Chicken, a combination of both of those things.

Your friends and family are going to love it. I love it, and you will love it." 

I agree with him, his Empire Roast Chicken was so good. 😋

Since it’s just the two of us, I used fewer potatoes, four cloves of garlic, and only one tomato, but kept the same amount of everything else.

Ingredients

• new potatoes

• sea salt and ground pepper

• mild olive oil

• unsalted butter

• black mustard seeds

• cumin seeds

• garam masala 

• turmeric

• garlic

• fresh red chilli

• tomatoes

• fresh coriander

What to serve with Bombay Potatoes

Chicken Tikka Masala

Slow Cooker Chicken Curry

Spicy Beef Curry - a Gordon Ramsay recipe

Recommended Equipment

a Shallow non-stick roasting tray

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bombay potatoes jamie oliver, bombay aloo, easy bombay potatoes recipe,

side

Indian

Yield: 4

Author: Jan Bennett

Bombay Potatoes Jamie Oliver

Easy Bombay potatoes recipe.

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• 800g baby new potatoes
• sea salt and ground pepper
• 2 or 3 tablespoons mild olive oil (not extra virgin)
• 10g unsalted butter
• 1 heaped teaspoon each of black mustard seeds, cumin seeds, garam masala and turmeric
• 1 bulb of garlic - separated into cloves and peeled, but left whole
• 1 fresh red chilli - deseeded and finely sliced
• 2 tomatoes - roughly chopped
• a small bunch of fresh coriander

Instructions

Preheat the oven to 200°C/400°F/Gas 6

1. Cut any larger potatoes in half, then parboil them in a big pot of salted boiling water for 15 to 20 minutes, or until tender. Drain the potatoes and let them steam until dry.
2. Place a roasting tray over medium heat and add the olive oil, butter, mustard seeds, cumin seeds, garam masala, and turmeric—work quickly, as if the fat gets too hot, the mustard seeds will start popping everywhere!
3. Put the garlic cloves into the pan with the sliced chilli and chopped tomatoes. Add your drained potatoes to the tray, mix everything, and then season well.
4. Finely slice and scatter in the coriander (stalks only), keeping the leaves in damp kitchen paper for later.
5. Put the potatoes into the oven for about 40-45 minutes, stirring them halfway through.
6. When you're ready to serve them, scatter them over the coriander leaves.

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