Bombay Sweet Potatoes | Marion's Kitchen
Share
Email
Prep Time
5m
Cook Time
20m
Total Time
25m
This flavorful recipe for Bombay Sweet Potatoes features tender sweet potatoes coated in a delicious blend of spices, including mustard seeds, turmeric, and garam masala. Sautéed with onion and baby spinach, it makes a satisfying and aromatic side dish served with basmati rice or Indian-spiced chicken traybake.
Recipe Options
Ingredients
Servings:
4
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
Steps
1
Bring a large pot of boiling water to the boil. Add your potatoes and cook for 15 minutes or until just tender but still slightly firm in the middle.
2
In the meantime, heat the oil in a large frying pan or wok. Add the onion and a pinch of sea salt. Cook, stirring, for 3–4 minutes or until the onions start to soften. Add the mustard seeds, turmeric and garam masala. Cook, stirring for another 2–3 minutes (add more oil if the onions look dry or are starting to burn). At this point you can turn the heat off and wait for your potatoes to cook.
3
Just before your potatoes are cooked, turn the heat to high under your onions. Add in the baby spinach and toss until just wilted. Once the potatoes have cooked, use a slotted spoon to drain and add them straight into your pan of onions. Toss until well combined (drizzle with more oil if things are looking too ‘sticky’). Remove from heat and serve.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories280kcal
-
Fat6g
-
Saturated Fat1g
-
Carbohydrates52g
-
Fiber6g
-
Sugar6g
-
Protein4g
-
Cholesterol0mg
-
Sodium600mg
Percent Daily Values are based on a 2,000 calorie diet.