Bombay Potatoes

  • 25 mins
  • Serves 5
  • Vegetarian
  • Beginner


1kg peeled chopped potatoes

2 onions chopped

200g spinach

150g salted butter

30g spice mix

Coriander seeds

Mustard seeds

3 tbsp natural yogurt

For the spice mix (makes 50g):

10g turmeric

10g coriander seeds

10g mustard seeds

10g ground cumin

5g garam masala

5g garlic powder


  1. Start by making the spice mix. Begin by toasting the seeds gently in a non-stick pan until they start to crackle, then add the seeds along with the powdered spices to a pestle and mortar before crushing. You can store this mix in an airtight container.
  2. Cook the peeled potatoes in salted water until ¾ of the way cooked through.
  3. Add the butter to a separate pan and then cook the onions for 5 minutes until soft, before adding the seeds and the spice mix.
  4. Add the cooked potatoes to the onion mix and season with salt and pepper. Allow the potatoes to soak up the butter and the spices over a low heat.
  5. Add the spinach and allow to wilt down.
  6. To finish, mix the natural yogurt through the potatoes

Serve with your favourite curry

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