Bombay Potato Curry

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Prep Time: 10
Cook Time: 25
Difficulty: Easy-Moderate
Yields: 4

A fantastic potato recipe with an international flair! Try this scrumptious curry dish that goes perfectly with fish and chicken.


  • 1 pound small red potatoes, cut in half
  • 1 Tbsp vegetable oil
  • 1 cup sliced onion
  • 2 Tbsp curry powder
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 2 Tbsp mango chutney


1) Place potatoes in a saucepan and cover with cold water. Bring to a boil, reduce heat and simmer 15-20 minutes or until potatoes are tender. Drain.
2) In a skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until it starts to brown.
3) Stir in curry powder and cook for 1 minute.
4) Add potatoes, tomatoes and chutney; bring to a simmer and cook, covered, for 5 minutes.


Cal: 161
Chol: 0
Sodium: 527 mg
Fat: 4.5 g
Potassium: 580mg
Carb: Fiber: 3.7 g
Protein: 2.6 g

Adapted from Potato Goodness Unearthed

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