Easiest Way to Royal Yummy Irish Bombay Potatoes

Easiest Way to Royal Yummy Irish Bombay Potatoes Delicious, fresh and tasty.

Irish Bombay Potatoes. There are a couple of things I've learnt since being involved in the food industry. If you want a good curry, speak to an Indian cook. If you want good potatoes, speak to an Irish cook.

If you think the potatoes need it, add more oil while cooking.

If the spices/paste/herbs start to burn on the baking tray, move the potatoes individually across to a new tray or new baking paper and continue cooking.

The Best Curried Potatoes in the World.

You can cook Irish Bombay Potatoes using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Irish Bombay Potatoes

1. Prepare 4-6 of Potatoes (medium sized).

2. You need 1 of Tomato.

3. Prepare 2 spoons of Red curry paste.

4. It’s 1 spoon of Curry powder (any good curry powder available in market here I have used cookme curry powder).

5. Prepare to taste of Salt.

6. Prepare as required of Oil.

We guarantee you've never eaten curried potatoes this good - they're the perfect fusion of Indian curry and Irish ingenuity.

Even though I usually love food as spicy as possible, I find a milder curry paste works best here.

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Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.

Irish Bombay Potatoes instructions

1. Cut potatoes into cubes..

2. Now cut tomatoes and grind it and make puree..

3. Now preparation of the red curry paste. Take one ginger slice, red chilli (2), spices - cumin seeds -1/2 tsp, coriander seeds -1/4 tsp. Put everything in a blender and make a smooth paste. Add a pinch of turmeric powder. Its ready..

4. Drizzle oil in pan. Put the potato cubes. Toss for a while. Add the red curry paste. Add the curry powder. Cover with a lid and cook for few minutes..

5. Add salt as potatoes get coated with paste and powder. Cook for few minutes in low flame..

6. Transfer to a bowl/plate. Serve..

Turn the heat off and add the potatoes and diced tomatoes to the skillet and toss them in the spice/onion mixture being sure to coat the potatoes well in the mixture.

Add the salt and pepper and give it one last stir.

Make sure to cut the potatoes into small cubes as the recipe says though; I can see how they might take longer to cook otherwise.

Stovetop potatoes. (Kerrygold) Potato casserole is cooked quite similarly to champ and colcannon, but it is baked at the end and is thus given a firmer texture.

Heat the oil in a pan and fry the spices for a few minutes.