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Bombay Breakfast Potatoes
This is a Jamie Oliver recipe. Well, at least it was until I got my hands on it. Mea culpa.
Glanced over the recipe and simply had to cook it up. Okay, so I admit I forgot all about it until I cleaned out my recipe database last week and ran into it again. Put it on my to-do list, tweaked the heck out of it and cooked them up this weekend.
They turned out amazing, wonderful, fantastic, fabulous, brilliant. I dunno, we need a neologism because there are no words to describe just how spot on this breakfast dish was for me and my family. Incredibly fragrant and hearty with a slight kick.
Try it, you’ll see what I mean!
Ingredients:
chapattis or flour tortillas
1 1/2 pound potatoes
2 handfuls spinach leaves
1 medium onion
1 large garlic clove
thumb size piece ginger
1/2 tsp turmeric
1/2 tsp garam masala
1/4 tsp chili powder
1/2 tsp ground coriander (ketoembar)
1/2 tsp mustard seeds
4 ripe tomatoes
cilantro or flat-leaf parsley
2 oz butter
pepper
salt
Optional: poached eggs
Directions:
Get yourself a bowl and combine the ground coriander with the turmeric. As much as I can’t stand cilantro, I love ground coriander.
Add the garam masala, chili powder (mine is the seriously hot version) and ground cumin.
Combine it all and add the mustard seeds. The recipe called for black mustard seeds but I always mix black and brown.
Peel and rinse the potatoes.
Cut them in bit size pieces and put them in a big pan with lightly salted water.
Wash the spinach and put it in a heat-proof colander.
Bring the potatoes to a boil.
I boiled my potatoes for 6 minutes before I placed the colander with spinach on top of the pan with the boiling potatoes. So basically you use the potato pan as a sort of steamer.
Steam the spinach for about 3 to 4 minutes until it wilts, all the while continuing to cook the potatoes.
Drain the potatoes. They should be nearly fork tender but not quite done yet.
Finely mince the onion.
Do the same with 4 ripe tomatoes.
Heat 2 oz (3 tbsp) butter and cook the onions until soft but not brown.
Add the grated ginger and garlic.
Add the spice mix and cook for a minute to release the flavor. Take a whiff! This smells amazing.
Throw in the potato cubes and give them a stir.
Add the tomatoes and a good pinch of salt and pepper. Put the lid on and cook the potatoes for 5 to 10 minutes.
Finely mince a good handful cilantro (yuck, ewww) or flat-leaf parsley.
Once the potatoes are done and the tomatoes have turned into a thick sauce sticking to the potatoes, you can stir in the cilantro or parsley or sprinkle it on top on the plate.
Serve the breakfast potatoes spooned on top of chapattis or flour tortillas—I baked my tortillas in a dry, hot skillet for about a minute—and top them with the spinach.
These babies hit all the right spots and looked beautiful to boot. Perfect lazy Sunday breakfast, if you ask me.
Aside from adding onion, garlic and brown mustard seeds and messing with the spices, I also topped them with a poached egg. It was a perfect match. 
But though they are labeled breakfast, there’s no reason not to serve these wonderful potatoes as a side dish as well.
| Bombay Breakfast Potatoes | |
| Ingredients |
1 1/2 pound potatoes 2 handfuls spinach leaves 1 medium onion 1 large garlic clove thumb size piece ginger 1/2 tsp turmeric 1/2 tsp garam masala 1/4 tsp chili powder 1/2 tsp ground coriander (ketoembar) 1/2 tsp mustard seeds 4 ripe tomatoes cilantro or flat-leaf parsley 2 oz butter pepper salt Optional: poached eggs |
| Directions |
Peel, rinse and dice the potatoes in bit-size pieces. Place them in a large pan with lightly salted water. Wash the spinach and put it in a heat-proof colander. Bring the potatoes to a boil and cook them for 6 minutes. Place the colander on top of the potato pan and steam the spinach until it wilts. Drain the potatoes, they should be nearly fork tender bit nmot quite done yet. Mince the onion and tomatoes and grate the garlic and ginger. Cook the onion in 3 tbsp butter until soft but not brown. Add the garlic, ginger and spicemix and cook for a minute before adding the potatoes and stirring them into the spice mix. Add the diced tomatoes, a good pinch of salt and pepper and put the lid on. Cook the potatoes for 5 to 10 minutes giving you time to chop the cilantro or flat-leaf parsley. As soon as the potatoes are soft and the tomatoes have turned into a thick sauce you can stir in the cilantro or parsley. Serve with chapattis or flour tortillas that you bake in a dry hot skillet for a minute. |
| Variations | Serve the breakfast potatoes with a poached egg on top. |
| Meal type: | breakfast or side dish |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
15 Comments »
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It looks spectacular! Yummy.
Really great! I think this will make a perfect filling for samosas too :)
Delicious! Yummy breakfast idea.
Dat ziet er lekker uit.
Looks good.
But to eat this for breakfast??
For me it would be more something to serve for dinner!
@ Monica:
Yup, the British and Americans eat different kinds of breakfast than we do. In all honesty, it does make for a hearty breakfast that lasts you quite some time.
But then again, us Dutchies eat pancakes for dinner while that’s a typical breakfast dish in the US. Cultural thing, I guess.
what a great seasoning. thanks for sharing.
absolutely gorgeous.
Looks delicious!!
Why don’t you like cilantro? I think you have not explored the latin food…you’ll be surprised
Hi Kay,
Just a suggestion… (I am from India), we generally temper the mustard seeds in oil. So before anything else goes into the hot oil, we add mustard seeds (they do sputter a bit, you might wanna stand a bit far, or hold up a plate to avoid them flying towards you) and then add the onion and grated ginger garlic. The recipe looks perfect though :) Tempering seeds like mustard or cumin is the general practice, and does contribute to the flavour a lot! Hope you try it.
@Arunima Singh:
I know! I do that with my basic curry sauce as well, I like the popping sound. But was following someone else’s recipe this time. Must say it turned out great, so I think he knew what he was doing :)
@Kay: Yeah I understand :)
Looks fabulous.
Excellent food photo. Delicious looking breakfast.
I’m glad to know I’m not the only one who hates cilantro. I cannot stand the stuff. LOL! I love watching cooking shows but I love your site because it’s like an online cookbook, what with all the beautiful pictures and great food ideas. I look forward to more of your recipes!
I tried the stove top version of your Bombay Breakfast Potatoes for dinner tonight (we Kiwi’s are more British than European!) and they were delicious. A fabulous recipe – thank you.