Bombay Potatoes + Video (Vegan, Gluten Free)

Bombay Potatoes is a popular vegan and gluten free dish made using baby potatoes and Indian masalas. Popular in the UK, this easy and simple to make tasty potato dish can be served with Rotis, Dal and Rice. Here is how to make Homemade Bombay Potato Curry.

During my trip to the UK last summer, I rejuvenated and also learned a lot about world cuisines, heterogeneity et al. I already knew that the Brits had developed a liking for most of our Indian curries long ago, but to my surprise, this time, I found out that Indian food industry is really booming in England and Wales.

Some of the most popular dishes of England includes Chicken Tikka Masala, Malai Kofta, Palak Paneer and even various Chaat. However, in one of the Indian restaurants of the UK, where I had lunch, I saw Bombay Potato being ordered on many tables.

Out of curiosity, I and my husband thought of ordering it as well. Bombay Potatoes is usually served as an accompaniment or a side with other main course dishes, but it can be eaten with any Indian flatbread as well. Coated with rich Indian Masalas, Bombay Potatoes turned out to be so yummy that I thought of making it once I returned to India.

The restaurant of UK where I had relished Bombay Potato recipe had used tomatoes as well while making this dish, but, I made a variation and thought of not using tomatoes as their flavour overlaps with that of various masalas.

I have used just basic spices that are available at our homes for preparing this yummy dish. In order to grant a strong flavour to Bombay Potatoes, like me, you can add methi seeds, crushed fennel (saunf), and crushed coriander seeds, everything else is usual.

Bombay Potatoes indeed tasted marvellous and I really enjoyed feasting on it once again. Do try making this recipe if you have this restlessness like me to cook something new and explore exotic dishes. Here’s my quick guide for making delicious Bombay Potatoes:

What are Bombay Potatoes?

Bombay Potatoes is a dish made using baby potatoes and spices and it is more common in Uk than in India itself. The cooked potatoes are coated in a spicy masala. This is a quick and easy Indian dish to make and I think this is the main reason of it’s popularity.

Bombay Potatoes are

• Vegan
• Gluten Free
• Easy to make
• Spicy
• Filling
• Healthy

Ingredients for Bombay Potatoes

To make Bombay potatoes, you will need baby potatoes. If they are not available, you can use regular potatoes and cut them into small pieces.

You will also need whole spices like mustard seeds, fenugreek seeds, cumin seeds, crushed fennel seeds and coriander seeds.

Curry leaves gives a very nice and distinct flavour to this dish but if it’s not available, you can skip adding it. Ginger and green chilli are added too for a nice kick of flavours.

I have used dry spices like coriander powder, turmeric powder and red chilli powder. You can also add some cumin powder and garam masala powder if you wish to.

To give it a slightly sour taste, I have used lemon juice but you can also use dry mango powder.

Lastly, use lot’s of fresh coriander at the end to give it a totally Indian flavour and feel.

How to make Bombay Potatoes using readymade Curry Paste?

You can make delicious Bombay Potatoes using readymade curry paste too. If you are on a time crunch, this method will work great for you. It’s also good if you don’t want to stock up on lot’s of spices individually.

To make Bombay potatoes using curry paste, just heat some oil in a pan. Add cumin seeds and let them crackle for a few seconds. Add boiled and peeled potatoes, 2 tbsp curry paste, 2 tsp curry powder, salt and pepper. Cover and cook for 10-15 minutes until potatoes absorb all the flavours and are slightly browned from the sides.

Add lemon juice and fresh coriander and mix well.

What to serve Bombay Potatoes with?

You can serve Bombay Potato Recipe with paratha, Phulka or Dal rice. It goes really well with any Indian meal.

You might also like

Bhindi Masala

Dhaba Chicken Curry

Jeera Aloo

Mint Coriander Chutney

How to make Bombay Potatoes Step by Step

Wash the potatoes and add them in a pressure cooker with 2 tsp of salt. Add water to cover the potatoes and cook until one whistle on hight heat. Remove the pressure cooker from heat and let the pressure release. Peel the potatoes and keep side.

Heat oil in a pan.

Once the oil is hot, add mustard seeds, fenugreek seeds, cumin seeds, asafoetida, fennel seeds and coriander seeds and let them crackle for a few seconds.

Add curry leaves and onion and fry for 5-6 minutes on medium heat.

Add ginger, green chilli and fry for another minute.

Now add coriander powder, turmeric powder, red chilli powder and salt and fry for 3- 4minutes.

Add very little water if the masala is drying. 

Add the potato and toss them well in the masala.

Now add lemon juice and mix well. Garnish with fresh coriander.

Bombay Potatoes Video Recipe

Bombay Potatoes Recipe

4.75 from 8 votes

Print

Bombay Potatoes

Bombay Potatoes is a popular dish made using baby potatoes and Indian masalas. Popular in the UK as well, this dish can be served with Rotis, Dal and Rice.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 210 kcal

Author Neha Mathur

Ingredients

• 500 g Baby Potato
• 3 tbsp Vegetable oil
• 1 tsp Mustard seeds
• 1/4 tsp Fenugreek seeds
• 1 tsp Cumin seeds
• 1/4 tsp Asafoetida
• 1 tsp Crushed fennel seeds
• 1 tsp Crushed coriander seeds
• 10-12 Curry leaves
• 1/2 cup Onion Chopped
• 2-3 Green chilli Chopped
• 1 tsp Ginger Finely chopped
• 1 tsp Coriander powder
• 1 tsp Turmeric powder
• 2 tsp Red chilli powder
• Salt to taste
• 2 tbsp Lemon juice
• 2 tbsp Fresh Coriander Chopped

Instructions

1. Wash the potatoes and add them in a pressure cooker with 2 tsp of salt.
2. Add water to cover the potatoes and cook until one whistle on hight heat.
3. Remove the pressure cooker from heat and let the pressure release.
4. Peel the potatoes and keep side.
5. Heat oil in a pan.

6. Once the oil is hot, add mustard seeds, fenugreek seeds, cumin seeds, asafoetida, fennel seeds and coriander seeds and let them crackle for a few seconds.

7. Add curry leaves and onion and fry for 5-6 minutes on medium heat.
8. Add ginger, green chilli and fry for another minute.

9. Now add coriander powder, turmeric powder, red chilli powder and salt and fry for 3- 4minutes.

10. Add very little water if the masala is drying.
11. Add the potato and toss them well in the masala.

12. Now add lemon juice and mix well.

13. Garnish with fresh coriander.
14. Serve hot with Dal Rice or Phulke.

Nutrition Facts

Bombay Potatoes

Amount Per Serving

Calories 210 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 8g 40%

Sodium 106mg 4%

Potassium 595mg 17%

Total Carbohydrates 27g 9%

Dietary Fiber 4g 16%

Sugars 2g

Protein 3g 6%

Vitamin A 10.2%

Vitamin C 100.1%

Calcium 3.4%

Iron 8.9%

* Percent Daily Values are based on a 2000 calorie diet.

Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.