Bombay Roast Potatoes

Jam packed with flavour

1 Hour 15 Minutes

Serves 4

What you'll need…

  • 1.5kg Potatoes
  • 1/4 Teaspoon turmeric
  • 1 Tablespoon plain flour
  • 1/2 Teaspoon cumin seeds
  • 1/2 Teaspoon black mustard seeds
  • 4 Cloves garlic
  • 3cm Ginger
  • 3 Green chillis
  • 3 Teaspoons chilli powder
  • 1 Teaspoon garam masala
  • 1/2 Teaspoon ground coriander
  • 1/2 Teaspoon ground cumin
  • 1 Lemon
  • Handful of coriander
  • Salt
  • Vegetable oil
Depositphotos 92701864 S min

The method


Pre-heat your oven to 200°C. Add a glug of oil to a large roasting tray and place into the oven to warm up.


Peel and chop your potatoes and place them into a pot of boiling water. Boil for around 10 minutes or until fork tender.


In the meantime, peel your garlic and ginger and chop the chillis.


Drain the potatoes and coat with flour, turmeric, chilli powder, garam masala, coriander powder, cumin powder and a teaspoon of salt. Grate in the garlic and ginger and add in the chilli. Shake them around to fluff up the potatoes.


Add the cumin seeds and mustard seeds to the hot oil, stir to mix and then add in the potatoes.


Place into the oven for 40 minutes, turning half way through. In the meantime, chop the coriander.


Once crispy and golden, remove the potatoes from the oven and serve with the fresh coriander and squeeze over the juice of the lemon. Enjoy!

Recipe from MOB

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