Bombay potatoes

Anjum Anand's Bombay potatoes, just like you find in your local Indian restaurant, are simple to recreate and go with almost anything
By Anjum Anand
Bombay potatoes
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes
  • Effort: medium


  • 3 large potatoes, halved
  • 15 g fresh ginger
  • 3 garlic cloves
  • 2 large tomatoes, 1 quartered and the 1 cut in to slim wedges
  • 4 tbsp vegetable oil
  • ¾ tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 large onion, roughly chopped
  • 2/3 tsp turmeric
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ chilli powder
  • large a handful coriander leaves, coarsley chopped

Tips and Suggestions

If you like your food extra spicy, feel free to add two or more teaspoons of chilli powder to the potatoes


1. Bring a large pot of water to the boil and salt it well. Place in the potatoes and boil until just tender (up to 30 minutes). When cool enough to handle, peel and chop into 2.5cm cubes.

2. Blend together the ginger, garlic and quartered tomato until smooth. Heat the oil in a large non-stick frying pan. Add the cumin and mustard seeds and, once the cumin starts to darken, add the onion. Cook for a minute before adding the ginger and garlic mixture, the ground spices and season with a pinch of salt. Sauté gently for 1-2 minutes.

3. Add the tomato wedges, stir well and cook for 3-4 minutes. Tip in the potatoes and cook for 3-5 minutes to absorb the flavours.

4. Check the seasoning, stir in the chopped coriander and serve.

Photos ©EMMA LEE

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