Indian · serves 2

Bombay Potatoes

Boiled potatoes, a mustard-seed tadka, and you're eating in twenty minutes.

20 min Easy Vegetarian

Ingredients

  • 500g potatoes, boiled and cubed
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • A sprig of curry leaves
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/4 tsp turmeric
  • 1/2 tsp chilli powder
  • 2 tbsp oil

Method

  1. Cumin and mustard seeds in hot oil. Wait for the mustard to actually pop — that's the whole flavour.
  2. Curry leaves, onion and garlic. Take them properly golden, not just soft.
  3. Potatoes, turmeric, chilli powder and salt. Fry 5-7 minutes, stirring, with a splash of water if it catches.
  4. Let some of it crust on the pan base and scrape that up. Best part.

Questions people ask about Bombay Potatoes

How long does Bombay Potatoes take?

About 20 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of potato in Bombay Potatoes?

Use waxy potatoes hold their shape, floury ones fall apart. For curries you want waxy.

Can I make Bombay Potatoes ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Bombay Potatoes vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Bombay Potatoes?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

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