bombay potatoes

The Bombay Potato has always been one of my favourite Indian dishes. Its mild tomato flavour combined with touch of spice make a  dish that’s really delicious. Whenever visiting an Indian restaurant I always order them, as they make the perfect side dish to complement a curry – although they’re definitely perfect enough to enjoy on their own!

I’ve been wanting to recreate this dish myself for a while now. Nothing beats being able to enjoy one of your favourite restaurant foods at home! One of the best Bombay potato dishes I’ve ever had used new potatoes in the dish, so I decided to do the same in my recipe. Although many recipes use baking potatoes, there was something I just loved about the delicateness of new potatoes.

I created my dish using a mixture of my favourite spices, with classic ingredients like ground coriander and mustard seeds, for an authentic taste. I also cooked the potatoes in the oven to create my own twist and give a nice crisp, fluffy texture. Then, after cooking I combined them with the spices, and voila! My favourite side dish was ready to be eaten in the comfort of my own home.

bombay potatoes

serves 3-4:


for the potatoes:

500g new potatoes

1 tbsp olive oil

salt and pepper, to taste

for the sauce:

3 tbsp olive oil

1 medium onion, finely sliced

2 cloves of garlic, finely sliced

1 tsp mustard seeds

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

1 tsp chilli powder

1 tsp cinnamon

1/2 tsp medium curry powder

1 tbsp fresh lemon juice

1 tsp tomato purée

5 tbsp passata



1. Firstly, chop the potatoes into bite-sized pieces (roughly 2cm). Then add them onto a baking tray with the 1 tbsp oil, and some salt and pepper. Shake the tray until the potatoes are evenly covered in the oil and seasoning. Then cook for about 20 minutes, until pretty much cooked (as they will soften when you add them into the pan later).

2. In the meantime, add the onion into a large pan on a medium heat with the 3 tbsp oil. Stir to avoid burning.  Then after about 2 minutes of cooking, add in the garlic and fry for another 2 minutes. Next, add in the chilli, turmeric, garam masala, mustard seeds, coriander, cinnamon, cumin, curry powder, lemon and tomato purée. Stir everything together and add in the passata. Mix all of the ingredients together and then set aside until the potatoes have cooked.

3. When the potatoes have cooked, remove them from the oven. Tip them into the pan with the spices, including any excess oil. Stir all of the ingredients together so that the potatoes are well covered in spice. Place onto a low-medium heat and cook through for a further 5 or so minutes until hot and the flavours have developed. When this is done, remove from the heat and serve.

IMG_1969 IMG_2001 IMG_2025

12 thoughts on “bombay potatoes

  1. These potatoes look bomb, can’t wait to try! And your photos are amazing xx

    1. Thank you so much Elly! I hope you enjoy them 🙂

  2. No really…..I could eat this morning, noon, and night, 7 days a week! YUM!

    1. Thank you Rebecca! I could definitely do the same!!! Mmm!

  3. These look incredible Harriet! I love potatoes and I’ve never made them this way, but you can bet that I will now. 🙂

    1. Thank you so much Linda, I hope you enjoy them!! 🙂

  4. These potatoes look so flavorful and delicious. Whoa! I love the spice combo

    1. Thank you Chrysta – they’re some of my favourite spices!!

  5. These potatoes look so flavorful! I have a major thing for Indian food but am horrible at making it myself. These potatoes seem easier to make though than a curry. So I’ll have to try these 🙂 Love the flavor profile!

    1. Thank you so much, Vanessa. Indian food is definitely my favourite cuisine!! I hope you enjoy them 🙂

  6. Love all your curries and Indian-inspired dishes lately! And potato curries are my husband’s favorite. These look so delicious and comforting ♥

    1. Thank you Audrey! Oh yeah you’ve got to love potatoes in a curry!!! They manage to absorb spices so well!!

Leave a Reply

Your email address will not be published. Required fields are marked *