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.


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