Bombay Potatoes and Chickpeas

with Seedy Green Beans and Chapatis
In this recipe you'll simmer potatoes in mildly spiced tomatoes and serve them with chapatis.
Cooking time: 30 min
Cals 818 · Prot 28 · Carbs 132 · Fat 26
Try Hello Chef Now
Download PDF
Number of People:


600 Grams
Red onion
1 Piece
1 Piece
260 Grams
Vegetable oil
1 Tbsp
Ginger garlic paste
15 Grams
Cumin seeds
2 Grams
Turmeric powder
2 Grams
Coriander powder
2 Grams
Vegetable stock cube
1 Piece
Garam masala
4 Grams
Tomato paste
30 Grams
Brown sugar
5 Grams
Chilli powder
2 Grams
Fresh coriander
15 Grams


Green beans
250 Grams
Curry leaves
6 Grams
Cashew nuts
40 Grams
Salted vegan butter
20 Grams
35 ML
Nigella seeds
10 Grams
Sesame seeds
10 Grams
0.5 Tsp
4 Piece


1 Boil potatoes
Peel and chop the potatoes into bite-size cubes. Add them to a pan of salted boiling water. Cook the potatoes over a medium heat for 15 min or until soft. Once soft, drain and leave them to steam dry in a colander (reserve the pot, no need to wash it). 
2 Prep
Meanwhile, peel and finely chop the onion. Finely chop the tomatoes. Drain the chickpeas. Trim the green beans. Pick the curry leaves. Finely chop the cashew nuts
3 Fry
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with pinch of salt. Fry for 5 min. Add the ginger-garlic pastecumin seedsturmericcoriander powderstock cube and garam masala. Fry for 2 min. Add the tomato pastetomatoesbrown sugar and chickpeas. Cook for 5-8 min.
4 Cook green beans
Meanwhile, return the empty pot to a medium-high heat with the butter and measured water. Once boiling, add the green beans and curry leaves. Cover and cook for 2 min. Add the nigella seeds, sesame seeds, chopped cashew nuts and a generous pinch of salt. Cover with a lid and cook for 5 min.
5 Toss potatoes
Add the cooked potatoes to the spiced tomatoes with a pinch of chilli powder (spicy!). Cook for 2 min. Microwave the chapatis for 30 sec until hot. 
6 Serve
Tear the fresh coriander over the Bombay potatoes and serve the beans and chapatis alongside. 
Tips for fussy eaters
This one isn't spicy, serve it with rice.
Pro tip
Add the potatoes to cold water and bring to a boil from there. It'll take longer, but the potatoes will cook more evenly.

More recipes like this

Cheesy Garlic Knots with Bolognese Stew
Mexican Tofu Scramble
with Re-fried Beans, Salsa, Crispy Tortillas and Avo
Cheesy Chicken and Beef Bacon Pasta Bake
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy