Ingredients
3-400 g potatoes, small
3-400 g tomatoes, best to use leftovers or tomatoes that are beyond their best
6 garlic cloves
1 handful coriander, fresh
1 chilli, red
12 curry leaves, fresh or frozen
1 tsp Indian seasoning, from Kryddhusid
1/2 tsp chili, from Kryddhusid
1/2 tsp cumin, from Kryddhusid
1 dl olive oil
salt and black pepper
Method
Wash the potatoes thoroughly and cut into halves.
Cut the tomatoes into large cubes and slice the chili thinly. Those that don’t like their food to be too hot should deseed the chili beforehand.
Rinse the garlic and put it in a blender along with the olive oil and fresh coriander. Let it run for a bit.
Poor the garlic and coriander oil in a hot skillet and let the chili simmer in the oil for a moment. Then add the potatoes and fry until they’ve taken on a bit of colour.
Add the spices, then curry leaves, and finally the tomatoes.
Let it simmer on low heat for about 15 minutes. Stir from time to time and season to taste.
Note, that it’s not important that the quantity of potatoes and tomatoes is accurate. Best to simply make use of leftovers you have. And you can play with the spices all you like.
Bombay potatoes are a nice side dish to fish, but also fine with other vegetables or even meat dishes.
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