These easy bombay potatoes are a great Indian side dish. We love them as part of a homemade Indian meal and they are definitely as good as the takeaway ones! If you love spicy Indian potatoes then you definitely need to try this recipe.
My kids love potatoes but are not so keen on rice so I've started making these simple Bombay potatoes to go with quite a few of our Indian meals.
They are fairly easy to make and full of flavour. My kids love them and I can quite happiy eat a whole plateful of them if no one stops me.
What ingredients do you need for Bombay potatoes?
To make this simple Bombay potatoes recipe you'll need:
- A tomato
- Root ginger
- Chilli peppers
- Whole spices: cumin seeds, black mustard seeds
- Ground spices: coriander, garam masala, turmeric
How do you make Bombay potatoes
There is a full recipe further down the post but basically you boil the potatoes.
While the potatoes are boiling, use a food processor to make a paste from the tomatoes, ginger and chilli peppers.
Then heat some oil and cook the whole spices for about 30 seconds before adding the onion. Cook gently for about 5 minutes and then add the ground spices and paste. Cook gently.
When the potatoes are ready, add them to the pan with a little water and cook for about 5 more minutes so the potatoes take in all the flavours.
How can you adapt the recipe?
There are a few ways you can change this simple side dish. I like to boil the potatoes as I think the Indian spices then soak in really well afterwards. However, you can also roast them.
You can add a few extra ingredients if you want. I sometimes add some garlic to the spice paste and sometimes use garlic instead of ginger.
Sometimes I sprinkle some nigella seeds on top as they also add a lovely flavour.
Can you use ground spices instead of whole spices?
If you don't have any cumin seeds then just use a teaspoon of ground cumin. Add it with the ground spices, not with the mustard seeds.
If you don't have any mustard seeds then just miss them out. These spicy Indian potatoes will still taste nice but won't have quite as much flavour. Alternatively you could replace them with some other whole spices. As I said, I love nigella seeds and they could be used instead but would alter the flavour.
What can you serve with Bombay potatoes?
I love to top these spicy potatoes with some fresh coriander. However, I don't always have it and they are still great without.
If I've made it super spicy with lots of chillies then a big dollop of yogurt on the side is ideal for cooling it down.
I also like to add a squeeze of lemon but again, that's totally up to you!
As far as other dishes go then these Bombay potatoes are great with meaty or vegetarian curries as well as rice and Indian breads.
Can you reheat Bombay potatoes?
Yes, I often have leftovers and these spicy Indian potatoes are great reaheated. You can reheat them in the oven or the microwave. I find it easiest just to microwave them for a minute until piping hot again.
If you reheat them in the oven, just cover them loosely with a little aluminium foild and bake them at about 180C until piping hot. The length of time will depend on how large the amount of leftovers is.
Can you freeze Bombay potatoes?
Yes, just wait until they have cooled and then put them in a freezer proof container. You can freeze them for at least three months.
Defrost them completely and then reheat them in the oven or microwave as described above.
More Indian side dishes
As well as these Bombay potatoes, why not make one of these recipes for your next homemade Indian fakeaway?
Easy Bombay Potatoes
- large saucepan
- 600 g potatoes peeled and cut into approx 2cm cubes
- 1 tomato
- 10 g root ginger
- 1-3 chilli peppers use your judgement depending on how hot they are and how hot you want the dish to be
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 onion finely diced
- 1½ teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- 2 tablespoon coriander leaf (cilantro) chopped (optional, to serve)
- Boil the potatoes for about 10 minutes until cooked through but not completely falling apart.
- Put the tomato, ginger and chilli peppers into a food processor and blend.
- Heat a little oil in a large saucepan. Add the whole spices.
- Cook the whole spices for about 30 seconds and then add the onion. Cook gently for about 5 minutes.
- Stir in the ground spices and then the tomato ginger chilli paste.
- Continue to simmer gently for about 5 minutes.
- Drain and stir in the potatoes. Add about 100ml of water. Cover and cook for about 5 more minutes.
- Serve, topped with a little fresh coriander leaf if you have it.
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Do let me know if you make these Bombay potatoes or any of my other recipes. I love to get feedback from readers.