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Nadiya Hussain’s Bombay Potatoes

Finished with a tamarind sauce and fresh coriander, these Bombay potatoes from Nadiya's Simple Spices are the ultimate upgrade to a classic.

From the book


These are the king of roast potatoes. All the lusciousness of normal roasties, but with bags and bags of extra flavour from the turmeric and tamarind. I like my potatoes and there are a squillion ways to cook them, so let’s keep experimenting till we find every single way.

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For the potatoes:
1 kg potatoes
2 tsp ground turmeric
3 tbsp salt
To roast:
150g ghee
2 tbsp plain flour
2 tbsp semolina
1 tsp baking powder
3 onions, quartered
1 bulb garlic, cloves peeled and whole
To finish:
260g tamarind sauce
large handful of fresh coriander, chopped

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Let’s start with the potatoes by peeling and dicing them into 5cm chunks. Put the potatoes in a large pan with enough water to completely cover. Add the turmeric and salt.

Bring the pan of water to the boil and as soon as it’s boiled, leave to simmer for 2 minutes, and then drain.

Preheat the oven to 180°C and put the ghee in a large roasting dish. Pop the dish into the oven and let the ghee and dish get hot.

Mix together the plain flour, semolina and baking powder. Add this dry mixture to the potatoes and toss them till covered completely.

Take the roasting dish out and add the potatoes in a thin layer. Season well and toss around in the ghee. Add the onion and garlic and toss around in the hot ghee.

Roast for 50 minutes, making sure to turn the potatoes around halfway through cooking. After 40 minutes, drizzle all over with the tamarind sauce before baking for the last 10 minutes.

Take out, sprinkle with the coriander and mix through.

+ When you peel your potatoes, don’t throw away the peelings. Instead, add to a freezer bag and keep collecting all your peelings till you have a bagful. You now have enough to make a thick, hearty soup.

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From the book: Nadiya’s Simple Spices

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