Bombay Potatoes Leftover

Bombay Potatoes Leftover

Bombay Potatoes Leftover

Prep Time
5 Minutes
Cook Time
20 Minutes
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.
  • 450 gram (1 pound) roast potatoes, diced

  • 2 teaspoon oil

  • 1 onion, sliced

  • 1 sachet Bombay Potatoes Mix

  • 4 tablespoons water

  • 400 gram tin chopped tomatoes

Key Products
Schwartz product packaging

Product Information

£ 1.10/unit,33g


  • 1 Dice the leftover roast potatoes.
  • 2 Heat the oil and brown the onion. Add the sachet contents to the onion and cook gently for 1 minute.
  • 3 Add the potatoes, water and tomatoes and stir thoroughly. Cover and simmer for a further 10 minutes or until the potatoes are cooked.