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Bombay potatoes recipe

Bombay potatoes recipe

144 ratings

Bombay potatoes are the perfect sidekick to any Indian curry or just as delicious on their own. These simple spiced potatoes are so delicious and are packed with tantalising cumin, turmeric and chilli flavours, bringing the whole dish to life. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 130 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 500g (1lb) potatoes, peeled and cubed
  • 1 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp ginger, finely grated
  • 1/2 tsp each whole cumin seeds
  • 1/2 tsp mustard seeds
  • ¼ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tomato, cut into wedges
  • handful coriander leaves, chopped, to serve

Each serving contains

  • Energy

  • Fat

    4g 5%
  • Saturates

    0g 2%
  • Sugars

    2g 3%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 23.8g Protein 3.4g Fibre 3.2g


  1. Bring a large pan of water to the boil. Cook the potatoes for about 10 minutes, until just soft. Then drain and cool under the cold tap.
  2. Heat the oil in a large non-stick frying pan. Add the onion and cook for 3-5 minutes until soft. Then add the garlic, ginger, whole cumin seeds, mustard seeds, turmeric, ground cumin and coriander. Cook for a minute, then add the potatoes to the pan.
  3. Cook over a low heat for 10 minutes, stirring often, until the potato is well coated in the spice mixture. Add the tomato wedges and cook for 5 minutes more until they just start to soften. Adjust the seasoning to taste and sprinkle over the coriander to serve.

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