Leftover Roast Bombay Potatoes

500g leftover roast potatoes
1 onion, sliced
2 garlic cloves, finely chopped
1 thumb-sized ginger, finely chopped
2 fresh tomatoes, cut into wedges
200g tinned chopped tomatoes
Handful fresh coriander
1 fresh chilli, finely sliced
2 tablespoons vegetable oil

The Spice Mix
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black mustard seeds
1 teaspoon ground coriander
½ teaspoon garam masala
½ teaspoon turmeric
1 teaspoon Kashmiri chilli powder
Salt, to taste

PREPARATION

1. Slice the onion and finely chop the garlic, ginger and coriander stalks, reserving the coriander leaves for garnish.

COOKING

1. Heat the vegetable oil over medium heat and cook the sliced onion for about 5 minutes until softened and beginning to turn golden.
2. Add the chopped coriander stalks, followed by the ginger and garlic, and cook for 1 minute until fragrant before seasoning with a pinch of salt.
3. Stir in the cumin seeds and coriander seeds, allowing them to toast gently until aromatic and release their natural oils.
4. Add the ground coriander, garam masala, black mustard seeds, turmeric and Kashmiri chilli powder, stirring well to coat the onions evenly.
5. Drizzle in a little extra oil if needed and allow the mustard seeds to sizzle and pop before mixing everything together.
6. Add the tinned chopped tomatoes a few spoonfuls at a time, stirring to lift any caramelised spices from the bottom of the pan.
7. Stir in the fresh tomato wedges and a splash of water, then bring the sauce to a boil before reducing to a simmer for 10 minutes.
8. Cook until the tomatoes soften and the sauce becomes thick with a rich, gravy-like consistency.
9. Stir through the sliced fresh chilli and chopped coriander leaves, then taste and adjust the seasoning with extra salt if needed.
10. Add the leftover roast potatoes and gently fold them into the sauce until every piece is coated without breaking them up.
11. Simmer for a final 2–3 minutes, then garnish with extra coriander and serve immediately.

School of Wok Tips

• Leftover roast potatoes work perfectly because their crispy exterior holds up well in the sauce.
• Toasting the whole spices first develops a deeper, more aromatic flavour.
• Add the tomatoes gradually to deglaze the pan and build a richer curry base.
• This dish also works well with leftover roasted vegetables mixed through.

FAQs

Can I use boiled potatoes instead of roast potatoes?
Yes, although roast potatoes provide a crisp exterior and fluffy centre that gives the best texture.

What is Kashmiri chilli powder?
It's a mild Indian chilli powder that adds vibrant colour and gentle heat rather than intense spiciness.

Can this be served as a main course?
Absolutely. It's hearty enough to enjoy on its own or served with rice, naan or chapatis.