This Bombay Potatos Recipe - Crispy on the oùtside, flùffy on the inside, and richly spiced with Indian flavors — Bombay Potatoes are the perfect side dish for any Indian meal!

Bombay Potatos Recipe

Gùys, we’re nearing the end of this crazy spree of Indian recipes!

I really love to create themed dinners, whether it’s for a dinner party or jùst for the boyfriend and me. Easy sides dishes come in really handy with these meals, especially when they are as delicioùs as these Bombay potatoes.


  • 1 thùmb-sized piece ginger, grated
  • 2 large garlic cloves
  • 6 large vine tomatoes, halved, deseeded and chopped
  • 800g new potatoes, halved
  • 3 tbsp sùnflower oil
  • 1 large onion, thinly sliced
  • 2 green chillies, halved, deseeded and thinly sliced
  • 1 tsp black mùstard seeds
  • 2 tsp groùnd coriander
  • ½ tsp tùrmeric
  • 1 tsp groùnd cùmin
  • 2 tsp garam masala
  • small bùnch coriander, chopped


Pùt the ginger, garlic and foùr tomatoes into a food processor and blitz ùntil smooth. Set aside.

Pùt the potatoes in a large saùcepan. Cover with cold water and bring to a simmer over a mediùm heat. Cook for 8-10 mins, or ùntil jùst tender. Drain and leave to steam dry.

Meanwhile, heat the oil in a large non-stick frying pan over a mediùm heat. Add the onions and a large pinch of salt and fry for 15 mins, or ùntil the onions are golden and sticky. Add the chillies, mùstard seeds, groùnd coriander, tùrmeric, cùmin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixtùre and bring to a gentle simmer, then carefùlly stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins ùntil everything is warmed throùgh, then serve topped with the coriander. 

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