Wash and dice potatoes (I tend to keep the skins on for texture), add to a pan of salted boiling water and par boil until 75% cooked - for approx 10mins - and set aside.
Whilst the potatoes are boiling, add the chopped garlic, sliced onion and sliced capsicum into a non stick pan with oil and fry until soft for approx 10mins then put in a bowl to one side.
Add to your pan all of your spices and gently fry for 2 minutes then add 1/4 cup of water to make into a paste.
To the spice paste, add the chopped tomatoes and cook for 3 minutes. Season well with salt and pepper.
To the spice and tomato mix, add your potatoes, onion and capsicum and mix well. Add 1/2 cup of water and leave to cook for approx 10-15mins. You may find that you need to gradually add more water as it cooks to make a sauce. Stir well and add water as required.
Serve with fresh coriander.
Use for leftovers
* Lindsay's Bombay Potatoes are even nicer when left overnight in the fridge to allow the spice flavours to mature.
This can be eaten as a side dish to a curry, served with chicken and greens or on its own with a tasty naan bread - all equally as delicious. Or maybe even make ahead and heat on a bbq wrapped in foil and serve with your burgers and salad!