Bombay potatoes

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Bombay potatoes recipe
Bombay potatoes recipe
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

A real British favourite this spiced potato side dish is a takeaway classic. Usually served with curry and Indian flats, its also great as a tasty veggie supper piled on warm naan bread with yoghurt. Boil the potatoes until only just tender if you overcook them they will break up when fried with the onion and spices. For a different flavour replace half the potatoes with chunks of peeled sweet potato.


  • 500g potatoes, peeled and cut into chunks
  • 3tbsp vegetable oil
  • 1 small onion, peeled and chopped
  • 1 red chilli pepper, deseeded and chopped
  • 1tsp black mustard seeds
  • 1tsp cumin seeds
  • tsp ground turmeric
  • Salt and freshly ground black pepper
  • Warmed naan bread, natural yoghurt and fresh coriander leaves, to serve

Add 100g baby spinach leaves when frying the potatoes to give extra, flavour, colour and fibre.


  1. Boil the potatoes in a large pan of lightly salted water for 10-12 mins or until just tender. Drain well.
  2. Heat the oil in a large deep frying pan and fry the onion for 5-6 mins until golden. Add the chilli pepper, seeds and turmeric and fry, stirring for 1-2 mins until fragrant.
  3. Add the drained potatoes fry, stirring, over a medium-high heat for about 10 mins until golden. Season with salt and freshly ground black pepper. Serve piled onto warm naan breads topped with a spoonful of yoghurt and a few fresh coriander leaves.

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