16 July 2019 Lorraine 0Comment
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It was back to school today so I literally had the house to myself for most of the day….what bliss!  I love my boys to bits but sometimes it’s wonderful to have some peace and quiet. My helper was also off from work today so it was such a pleasure being on my own…..until I had to wash the dishes of course. If it’s one thing I hate it’s dishwashing. Thank goodness I have a dishwasher but with all the cooking I do even that’s not enough. I did cook a few things and baked today, was so therapeutic, especially since I had no one bugging me. I had no intention of cooking potatoes as I made some Saag Paneer, will definitely post a recipe soon. I was just looking for something else to accompany the dish and I thought what better than potatoes. These Bombay Potatoes are absolutely delicious and I could eat it everyday. Apparently it is one of India’s most popular dishes.

We don’t usually add stock of any sort to our curries but this is one time I did. I added some veggie stock to my Bombay Potatoes. I am not going to lie, I think this dish will still taste great without it. So if you don’t have some stock at hand feel free to use plain water. With the right balance of spices any Indian dish will still taste great without the added extras.

If you are one those that’s really not into cooking in a microwave please feel free to boil your potatoes on the stovetop. For me the microwave is a quick and convenient way when I have loads to do. Today was one of those days when I wanted to cram a million things into one morning so my microwave was a handy appliance. I cut up my potatoes and placed it in a microwaveable bowl, I added a quarter cup of water, covered and cooked them on high for 5 minutes. My potatoes were perfect and moist.

These Bombay Potatoes can be cooked in a jiffy without too much fuss, another reason to love it.

Fragrant and Spicy Bombay Potatoes

You an try some of my other Potato recipes too:

Creamy Garlic Mashed Potatoes

Old-Fashioned Potato Salad

Bombay Potatoes

Easy, spicy Bombay Potatoes
Course Main Course, Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4


  • 3 large potatoes cut into small cubes
  • 1 onion finely chopped
  • 1 tspn ginger garlic paste
  • 1 sprig curry leaf
  • 1/2 tspn mustard seeds
  • 1&1/2 tspn ground coriander
  • 1 tspn ground cumin
  • 1/2 tspn turmeric
  • 1-2 tspn chilli powder
  • 1/2 tspn garam masala
  • 1/2 cup vegetable stock
  • 2 tbsp chopped coriander
  • 2 tbsp vegetable oil
  • salt only if required


  • Boil the potatoes until soft but not mushy. Peel them and chop into cubes. If you are using the microwave, peel them and chop into cubes. Place in a microwaveable bowl with a quarter cup of water, cover and cook on high for 5 minutes or until soft
  • Heat oil on medium heat. Add mustard seeds
  • Once the seeds start to splutter add the onion and curry leaf and sauté until onions are slightly brown
  • Add ginger and garlic paste and sauté for another minute
  • Add the ground coriander, cumin, turmeric and chilli powder (you can use 1 or 2 teaspoons, depending on how much heat you want) and fry for a minute. Add a few drops of water if required
  • Add the potatoes and the vegetable stock and cook for 2 minutes or until the stock starts to thicken and potatoes are soft and tender. Season with salt only if required as the salt from the stock may be sufficient
  • Add the garam masala and chopped coriander. Mix well and remove from heat
  • Serve hot

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