Gently spiced rather than hot-hot, this popular Indian side dish goes particularly well with chicken and vegetable curries.
Put the potatoes in a large pan and cover with cold salted water. Bring to a boil and simmer for 15 minutes until the potatoes are just cooked. Drain and allow the potatoes to steam dry a little in the colander for a few minutes.
Add a little oil to a frying pan set over a medium heat and sauté the onion and garlic for 3-4 minutes to soften. Add the spices and continue to fry for another minute.
Add the ghee and the cooked potatoes to the pan and fry over a high heat, stirring occasionally (being careful not to break up the potatoes too much) for 5 minutes. The potatoes should be evenly spiced and a little floury on the outside.
In the final minute of cooking, add the chopped coriander and a squeeze of lemon juice to the Bombay potatoes.
Serve with a little yoghurt and some freshly sliced chilli, if you like.
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Recipe taken from the SORTED food recipe collection.