Crispy Bombay Potatoes

“Anyone who’s ever had an Indian has probably had Bombay Potatoes at some point, but they can often be a little underwhelming. This recipe is anything but, resulting in crispy yet fluffy potatoes wrapped in a thick, deliciously spiced coating. They’re so good I can (and have) eat them on their own, but they’re of course an excellent partner to any indian dish you’re in the mood for.”


Prep time: 10 minutes
Cooking time: 40 minutes
Serves: 4-6


2 vine tomatoes
2cm chunk of ginger
3 garlic cloves
1 tsp turmeric (fresh if you can get it)
1 onion, chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander seed, ground
1 tsp garam masala
1/2 tsp chilli powder (1 tsp if you prefer them on the spicier side)
1/2 bunch coriander chopped
600g pare-boiled potatoes


Peel the potatoes and par-boil until they’ve begun to soften but still hold their shape. Drain and steam dry in a colander for a couple of minutes before cutting into quarters.

Blitz the ginger, garlic, tomato and turmeric in a blender to make a smooth paste and set aside.

Add 2 tbsps of rapeseed oil to a large frying pan over a high heat and throw in the cumin and mustard seeds. When the seeds start to pop and sizzle, add the potatoes fry in the oil, tossing regularly so they cook evenly. When the potatoes begin to take on a golden colour, add the onions and toss together to coat everything in the oil and seeds.

Bombay Potatoes Recipe Cooking

Cook for another five minutes until the onions have softened and the potatoes have begun to crisp up. Pour in the tomato paste and the remaining spices and toss everything together to coat the potatoes in the sauce. Season to taste with sea salt and continue to cook for another 5 minutes until the sauce thickens and clings to the potatoes.

Add the chopped coriander and toss into the potatoes before serving.

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