Bombay Potatoes

Happy Bombay Potatoes

No curry night is complete without Bombay potatoes. I’m not budging on this, it’s a fact. This is one of my favourite sides to make and to eat. It’s comforting, delicious, more-ish and most importantly, HOT! Combining both fluffy and crispy elements, it’s the best of both potato worlds mixed with a fantastic smash of spice and heat. I like my curries hot and spicy but of course if heat’s not your thing then just leave out the chillis and you’ll still have an amazing curried potato experience!

Bombay Potatoes

Happy Bombay Potatoes

Delicious and fiery Indian spiced potato side dish
Prep Time: 15 minutes
Cook Time: 20 minutes
Cuisine: Indian
Keyword: spicy, indian, potato, chilli
Servings: 8 people
Author: Paul


  • Frying pan
  • Steamer


  • 1 kg Marie Piper potatoes
  • 250 g white onions
  • 2 de-seeded green finger chillis
  • 4 tbsp sunflower oil
  • 1 tbsp fresh coriander
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp mustard seeds
  • 1/2 tsp black onion seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 1/4 cup cold water
  • 1/4 tsp dried fenugreek leaves


  • Peel the potatoes and dice into 2.5cm/1 inch cubes
  • Medium dice the onion.
  • Steam the potatoes for 10 minutes (or until cooked through but still a little firm).
    Be careful not to steam them into mash, check throughout until you know your spuds!
  • With the steamer lid on, give the potatoes a few shakes to loosen up their outer coating and make them a bit fluffy.
  • Heat 2 tbsp of oil over a medium flame.
  • Fry the chilli first for 3 minutes. (Make sure your extractor fan is on full to avoid chilli gassing yourself!)
  • Now add the rest of the seeds and fry until things start to pop.
  • Add the powders and fry for 1 minute more.
  • Add all the onion and fry in the spice and seed blend until soft.
  • Add the water to the pan and stir until combined, then cook until the water has reduced and the spice blend has thickened.
  • Turn up the heat and add the potatoes then mix it all together.
  • Pour over the last 2 tbsp of oil and stir in.
  • Fry the Bombay potatoes and leave so you form a crisp on the pan side, then stir and repeat until the mixture has a nice blend of fried and soft potatoes.
  • Sprinkle the fresh coriander all over these lovely spuds, serve hot and enjoy!
Tried this recipe?Let us know how it was!


Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.