Bombay potato tacos

Anything potatoe curry form is my go to dish on a fasting day.

It is quick and easy to make especially when you are not fasting.

I came across this recipe in Nadiya’s cookbook and it seemed a really exciting thing to make. It was to be served with paprika corn on the cob. Which I must say was a real hit with my parents and myself.

The tacos was enjoyed as well, but everyone wanted seconds of the corn on the cob.

What I loved about this recipe was the fact that I could finally have an excuse to eat Bombay mix as a food group and not just as a snack you eat at weddings when your bord stiff out your mind and can’t wait for the food to arrive.

I asked my mother my normally question, I ask after every meal and her response was ,”Yes, she would eat it again, if I made it.”


  • 4 x tbsp. olive oil.
  • 1 x clove garlic, minced.
  • 1 c red onion, finely chopped.
  • 1 x tsp salt.
  • 1 x tsp tomato paste.
  • 10x cherry tomatoes.
  • ¼ x tsp turmeric powder.
  • 1 x tsp onion seeds.
  • 1 x orange pepper, deseeded and diced.
  • 500g x potatoes, peeled and cubed.
  • 150ml x water.
  • 2 x carrots, peeled and chopped.
  • 2 x tsp tamarind paste.
  • Fresh coriander to garnish.


  • Heat oil in a pot.
  • Add garlic and allow to brown slightly.
  • Add the onions and salt and saute till the onions are soft.
  • Add tomatoe puree and cherry tomatoes.
  • Cover and cook till the tomatoes are soft.
  • Add turmeric powder and onion seeds and cook uncovered for a few minutes.
  • Add in the diced peppers, potatoes, tamarind paste and carrots.
  • Add the water and give it a good stir.
  • Cover and cook for 30 minutes or until the potatoes are soft.
  • Cook uncovered till all the water has been absorbed and the mixture has thickened and is dry.
  • Garnish with coriander.

To serve:

  • Fill a folded soft tortilla, top with thinly sliced lettuce and Bombay mix.

Tell me what you think of this recipe