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Bombay Curry is pure and rich. A spicy hot blend that goes well with fish & seafood, white meat, poultry, rice, & vegetables. 

Ingredients: Coriander, cumin, mustard, anise, fenugreek, allspice, turmeric, cayenne


  • 2 tsp oil
  • ½ tsp cumin seeds
  • 1 tsp mustard seeds 
  • 1 small red onion chopped
  • 1 large tomato
  • 7 cloves of garlic
  • 1 inch ginger chopped
  • ½ tsp turmeric
  • ½ tsp cayenne/ red chili powder or to taste
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp or more garam masala
  • 3 medium potatoes, chopped small (1/2 inch)
  • ¾ tsp or more salt
  • 1+ cups water
  • 1 cup peas, fresh or thawed if frozen
  • ¼ cup chopped cilantro

  1. Heat oil in a large skillet over medium heat. When the oil is hot, add cumin and mustard seeds. Cook until the cumin seeds change color.
  2. Add onions, mix and cook until translucent. 5 to 6 minutes.
  3. Meanwhile, blend the tomato, garlic and ginger into a coarse puree.
  4. Add the tomato puree and spices to the pan. Cook until the puree thickens and garlic smells roasted. 5 to 6 minutes.
  5. Add the potatoes, salt and water. Cover and cook for 10 to 11 minutes.
  6. Add the peas, taste and adjust salt and spice. Reduce heat to medium-low. Simmer for another 10 to 12 minutes or until the potatoes are cooked to preference. Add water if the potatoes start to stick or if you prefer more curry.
  7. Mix in the cilantro. Add some lemon juice if needed. Taste ad adjust salt and spice. Mix in. Serve hot.
  8. * If making this with boiled potatoes. Add cubed potatoes, salt, ¼ cup water and peas at step 5, cover and cook for 5 minutes. Stir in the cilantro and serve.