This Bombay Potatoes recipe is a great way to use up leftover roast potatoes. Deliciously tender potatoes and onions, cooked in a hot and spicy tomato-based sauce, a great side dish for any curry, or a delicious vegetarian meal on it's own. Great served with generous helpings of natural yoghurt and mango chutney.
Dice the leftover roast potatoes.
Heat the oil and brown the onion. Add the sachet contents to the onion and cook gently for 1 minute.
Add the potatoes, water and tomatoes and stir thoroughly. Cover and simmer for a further 10 minutes or until the potatoes are cooked.