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Bombay potato salad recipe

Bombay potato salad recipe

11 ratings

Go for bold Indian spices with this Bombay potato salad. Served with a fresh raita and mango chutney, it's a perfect potato salad with a twist to serve at a summer gathering. See method

  • Serves 6
  • Takes 35 mins
  • 231 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 1kg baby potatoes, cut into 2cm slices
  • 2 tbsp garam masala
  • 2 tbsp coriander seeds, slightly crushed
  • 2 tbsp dried curry leaves
  • 3 tbsp sunflower oil
  • 1 red onion, sliced into 1cm thick slices
  • 10g fresh coriander, chopped
  • mango chutney, to serve (optional)

For the raita

  • ½ cucumber
  • 200g low-fat Greek-style yogurt
  • 1 lemon, juiced
  • ½ tsp garam masala
  • 10g fresh mint leaves, finely chopped
Very low in salt and a source of fibre

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    2g 8%
  • Sugars

    6g 6%
  • Salt

    0.2g 2%

of the reference intake
Carbohydrate 29.4g Protein 6.1g Fibre 5.3g


  1. For the raita, grate the cucumber, then transfer to a sieve or colander set over a bowl. Set aside to drain.
  2. Meanwhile, boil the potato slices in a large saucepan for 5-8 mins until tender. Drain, transfer to a large bowl to steam dry for 1-2 mins. Toss with the spices, curry leaves and oil.
  3. Heat a griddle pan to high. Griddle the potatoes in batches for 2-3 mins each side until charred. Repeat with the onion, griddling for 2-3 mins each side until lightly charred.
  4. Meanwhile, squeeze out any liquid from the cucumber and transfer to a bowl. Add the remaining raita ingredients and some seasoning; mix well.
  5. Serve the potatoes topped with the onion and coriander, alongside the raita and mango chutney, if using.

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