Bombay Potato
Bombay Potato
5 from 2 votes
Indulge in the rich, aromatic experience of our Bombay potatoes recipe. From the bustling streets of Mumbai to your dinner table, these spiced potatoes are more than a side dish; they're a celebration of flavours and spices. Discover how to bring this Indian classic into your kitchen.
Bombay Potato

Bombay potatoes, a popular Indian dish, have crossed oceans to grace dinner tables around the globe. Their origin can be traced back to India, particularly to the bustling streets of Mumbai, formerly known as Bombay.

While the dish is straightforward to make, the spices and techniques used can vary, offering different variations to suit your palate. 

So, what is it that makes Bombay potatoes so universally loved? It’s a medley of spices and textures that offers something for everyone.  

Though straightforward to whip up, the blend of spices like cumin seeds, ground coriander, ground cumin, and turmeric makes it a rewarding cooking experience. 

One of the wonderful things about Bombay potatoes is their flexibility. You can tweak the spice levels to suit your tolerance, or even add a splash of coconut milk for a richer texture. They’re incredibly versatile, easily playing the role of a main or a side dish. 

Now, in terms of difficulty, this isn’t a complicated dish to prepare. Even if you’re a beginner in the kitchen, the steps are simple and easy to follow.  

The most ‘difficult’ part is probably getting your hands on some of the spices if they’re not already in your pantry. But once you have all your ingredients, you’re essentially throwing everything into one pan and letting it simmer to perfection. 

Bombay potatoes can be served in various ways: alongside rice, bread, or even on their own. You can also play around with the garnishing. Though we recommend fresh coriander leaves, a dollop of yoghurt or even a sprinkle of extra chili can elevate the dish further. 

Whether you’re planning a dinner party or just looking for a hearty, flavourful dish to spice up your weeknight dinner rotation, Bombay potatoes fit the bill. They’re not just a dish but a delightful culinary journey that brings the richness of Indian spices right to your plate. 

What Ingredients to Use & Why 

Before diving into each ingredient, let’s appreciate the harmony they bring to the Bombay potatoes dish.  

Every component has a unique role, from base elements like potatoes to the more complex layers of spices and aromatics. So, let’s delve into why each ingredient matters and what alternatives can be considered. 

Potatoes: The humble potato acts as a blank canvas absorbing all the spices and flavours. Opt for starchy varieties like Maris Piper or King Edward to get that soft, crumbly texture. If you can’t find those, Russet potatoes can serve as an alternative. 

Vegetable Oil: Vegetable oil has a neutral flavour, making it excellent for this dish as it allows the spices to shine. You could use alternatives like sunflower oil or canola oil without affecting the dish’s overall flavour profile. 

Onion: The finely chopped onion provides sweetness and body to the dish. While white onions are often used, you can also use red onions for a more robust flavour. Onions are essential as they create a flavourful base. 

Garlic: Garlic brings a sharp, aromatic component that is indispensable. The spicy, robust nature of garlic pairs well with the earthy spices in this recipe. If you’re out of fresh garlic, garlic paste or even garlic powder can suffice in a pinch. 

Ginger: Grated ginger introduces a zesty, warm undertone to the Bombay potatoes. If you find yourself without fresh ginger, ginger paste or dried ginger powder can be used as an alternative, although the flavour might be slightly subdued. 

Cumin Seeds: These tiny seeds pack a punch, providing a warm, earthy, and somewhat citrusy aroma.  

They are one of the first ingredients added to the oil, and they infuse the entire dish with their distinctive flavour. Caraway seeds could be used as a substitute but be cautious as they have a more intense taste. 

Ground Coriander: This spice contributes citrusy, nutty notes, which work well with other spices. If unavailable, you could substitute with a mix of cumin and lemon zest for a similar flavour profile. 

Ground Cumin: Offering an earthy, smoky note, ground cumin is crucial for rounding out the spice blend. You might use ground coriander as a backup, although it won’t exactly replicate the flavour. 

Turmeric: Known for its vibrant yellow colour, turmeric also lends an earthy, slightly bitter taste. Saffron could be an expensive but effective alternative for colour, but it won’t mimic turmeric’s unique flavour. 

Chili Powder: Adding a kick to the Bombay potatoes, chili powder is all about your heat preference. Paprika could be a milder alternative, while cayenne pepper would make it spicier. 

Chopped Tomatoes: These add tanginess and texture to the dish. A fresh blend of ripe tomatoes could be used as an alternative, but canned ones bring convenience. 

Salt: Not just for seasoning, salt brings out the best in all the other ingredients. While table salt is most commonly used, sea salt or even pink Himalayan salt can be considered for a different mineral content. 

Fresh Coriander Leaves: Used for garnish, fresh coriander leaves add a final fresh and citrusy touch. If coriander isn’t your thing, try parsley for a different but equally refreshing finish. 

Let’s just say these ingredients together don’t just make a dish; they create an experience. Each brings its unique character to the table, contributing to the robust, layered symphony of flavours that is Bombay potatoes. 

How to Store Bombay Potatoes for Optimal Freshness 

Storing Bombay Potatoes effectively is vital if you want to enjoy this classic Indian dish over a period of time. We’ve cooked up a delicious batch, and maybe there are leftovers. Yes, that can happen! So, what’s the best way to store them without sacrificing taste or texture? 

First, let’s talk about refrigeration. Make sure to place your Bombay Potatoes in an airtight container to avoid absorbing other flavours from the fridge. Stored this way, they’ll last for about 3 to 5 days. Keep in mind that the sooner you eat them, the better they’ll taste. 

Freezing is another fantastic option, especially if you’ve cooked a large batch. Divide the Bombay Potatoes into portion-sized containers, making sure they are sealed tightly.  

Stored in a freezer, they can last for up to two months. Thaw them in the fridge a day before you plan to eat them, and you’ll find that the flavours have melded even more beautifully. 

But here’s a note on reheating. Whether you’ve stored them in the fridge or freezer, make sure to reheat your Bombay Potatoes thoroughly before eating. You can use either a microwave or stovetop for this.  

The stovetop method is our go-to recommendation because it helps to revive the dish’s original texture and flavour. 

Last but not least, remember that these are general guidelines. Always use your best judgment when it comes to the smell, appearance, and overall condition of the stored food.  

The presence of mould or an off-putting aroma is a clear sign that your Bombay Potatoes have gone bad and should be discarded immediately. 

Picking the Right Type of Potato for Bombay Potatoes 

The humble potato—a key ingredient in Bombay Potatoes. But did you know that the kind of potato you choose can make a big difference in how your dish turns out? Not all potatoes are created equal, and the type matters when we’re striving for the perfect Bombay Potatoes. 

First off, let’s talk about waxy potatoes. Varieties like Red Bliss or New Potatoes have a lower starch content and tend to hold their shape well during cooking. However, they might not absorb all the lovely flavours of the spices, which is essential for a dish like Bombay Potatoes. 

On the other end, we’ve got starchy potatoes. Think Maris Piper or King Edward.  

These have a higher starch content, making them perfect for absorbing all the spicy, tangy, and earthy flavours that make Bombay Potatoes what they are. They’re also prone to breaking down a bit during cooking, which contributes to a more cohesive, sauce-laden dish. 

Then there’s the all-rounder category—potatoes like Yukon Gold. They have a moderate level of starch, making them a balanced option. They hold their shape fairly well and also do a decent job of soaking up the spices. 

When you’re shopping for your Bombay Potatoes ingredients, consider what kind of texture and flavour you’re aiming for. The starchy varieties will give you a softer texture and more intense flavour, while the waxy types will yield a firmer, less flavour-absorbed result. 

And let’s not forget, sometimes the best dish comes from mixing different types. A combination of waxy and starchy potatoes can create a texture and flavour profile that’s both complex and satisfying. So don’t be afraid to experiment and find your own perfect potato blend. 

Pairing Beverages with Bombay Potatoes 

Finding the perfect beverage to go along with a dish can truly elevate the dining experience.  

When it comes to Bombay Potatoes, we have a spiced and flavourful dish that offers plenty of options for drink pairings. Whether you opt for traditional Indian choices or try something a bit more adventurous, the possibilities are endless. 

For starters, if we’re looking to keep things traditional, Indian spiced tea or chai is always a fantastic option. The warm spices in the chai complement the spices in the Bombay Potatoes beautifully, making each bite and sip a harmonious experience. 

Now, let’s say you prefer something chilled. A mango lassi is not only delicious but also quite effective at balancing the spices. The creamy, fruity drink is great for offsetting any heat from the chili powder, creating a well-rounded meal experience. 

Finally, let’s not forget about a simple, sparkling water with a splash of lemon or lime. Sometimes the best pairings are the simplest ones. The effervescence of the water and the citrusy note can be both refreshing and palate-cleansing, making it an understated but effective choice. 

A Guide to Spice Adjustments in Bombay Potatoes 

Bombay Potatoes offer a perfect playground for spice enthusiasts. The beautiful thing about this dish is its versatility when it comes to flavour intensity. Whether you’re looking for a mild dish or something that packs a fiery punch, it’s quite easy to tweak the spice levels to suit your preferences. 

The original recipe calls for chilli powder, but how much to use is a matter of personal choice. If you’re someone who enjoys a milder flavour, consider reducing the chilli powder or even opting for a milder variety, such as Kashmiri chilli powder. The latter provides a vibrant colour without too much heat. 

For those looking for something on the hotter side, don’t hesitate to add a bit of extra chilli powder. You could also add a chopped green chilli for an extra kick. If you’re a true heat seeker, why not opt for a hotter variety of chilli powder like cayenne? Just remember that a little goes a long way! 

Fresh herbs like coriander also play a key role in balancing the spiciness. The cooling effect of fresh coriander leaves can be a perfect counterpoint to the heat. If coriander isn’t to your taste, you might consider mint leaves as an alternative, which also provide a refreshing contrast. 

Finally, the richness of the tomatoes can also serve to balance the spices. If you find that you’ve made your Bombay Potatoes a bit too spicy, adding a touch more tomato can often moderate the heat without diluting the other flavours. It’s all about finding that perfect balance. 

How to Serve Bombay Potatoes 

Bombay Potatoes are so incredibly versatile that they can easily find a home in various meal settings. Be it a family dinner, a festive feast, or a casual lunch, they fit right in and can be paired with numerous dishes to create a full meal experience. 

If you’re looking to create a traditional Indian meal, consider serving these alongside some roti or naan. The soft, warm bread makes an excellent vehicle for the spiced potatoes, creating a comforting, satisfying meal. 

Rice dishes also complement Bombay Potatoes quite well. A simple steamed basmati rice can work, but if you want to elevate the experience, why not go for a pulao or even a biryani? The aromatic spices in these rice dishes would harmonize well with the spiced potatoes. 

In a more Western setting, these potatoes can serve as a unique, flavour-packed side dish. Imagine them next to a roast chicken or grilled fish. The spices from the Bombay Potatoes can really uplift a simpler main course, making the whole meal more exciting. 

And let’s not forget the potential for these spiced potatoes to shine in a vegetarian or vegan spread. They can be the main dish, surrounded by various vegetable sides and salads. Imagine a spread of Bombay Potatoes, grilled asparagus, and a quinoa salad. Diverse, delightful, and utterly delicious. 

Remember, the beauty of Bombay Potatoes lies not just in their stand-alone flavour but also in their ability to complement a wide range of dishes. The possibilities are endless, and it’s always fun to experiment with different pairings to discover your own perfect meal setting. 

Mastering the Art of Simmering Bombay Potatoes 

Simmering is a key step when preparing Bombay Potatoes, and getting it right can make a world of difference in how your dish turns out. The simmering process allows the potatoes to absorb all the magnificent flavours of the spices and other ingredients, ensuring that every bite is a delicious one. 

When simmering Bombay Potatoes, one important aspect to keep in mind is the level of liquid in the pan. The chopped tomatoes you add will release moisture, but the rate at which this happens can depend on the heat level and the type of pan you’re using.  

If you notice that the liquid is reducing too quickly, it might be wise to add a bit of vegetable stock or even just a splash of water to maintain a saucy consistency. 

The choice of cookware can also influence the simmering process. A heavy-bottomed pan distributes heat more evenly, thus preventing hot spots that could potentially burn your potatoes. Similarly, a good-fitting lid is crucial as it locks in the steam, thereby helping the potatoes cook more efficiently. 

Covering the pan isn’t just about speeding up the cooking. It also creates a somewhat pressurized environment that encourages the infusion of flavours. As the potatoes simmer in the tomato-based sauce and spices, they imbibe a rich, deep taste that’s characteristic of this beloved dish. 

Remember that patience is key when simmering. Resist the urge to crank up the heat in an attempt to hurry the process along. A gentle simmer gives the potatoes enough time to become tender without falling apart, ensuring your Bombay Potatoes are perfect in texture as well as taste. 

The Influence of Regional Variations on Bombay Potatoes 

Bombay Potatoes might seem like a straightforward dish, but the reality is that regional variations can add a layer of complexity to this seemingly simple recipe. While Bombay (now Mumbai) has its own take on this dish, you’ll find different versions as you travel across India. 

In the northern regions of India, you may find Bombay Potatoes that incorporate garam masala, a spice blend that brings a unique warmth to the dish. The use of ghee instead of vegetable oil is also common, adding a richness that pairs incredibly well with the spiced potatoes. 

Head towards the south, and you may encounter versions that include curry leaves for an additional layer of aroma and flavour. Some may also include coconut milk, providing a creamy texture and a slight sweetness that counters the heat of the spices. 

The Eastern parts of India might offer you a variant that incorporates mustard oil and seeds, lending a distinctive pungency to the dish. Additionally, the inclusion of fenugreek leaves could add a unique, slightly bitter twist, which somehow works remarkably well with the earthiness of the potatoes. 

In the western state of Gujarat, a sweeter version is quite popular. Here, a touch of jaggery or sugar is added to balance out the spices, offering a delightful contrast of flavours in every bite. 

Regardless of the regional influences, the core of Bombay Potatoes remains the same: comforting, flavourful potatoes cooked in a medley of spices. And that’s the beauty of this dish—it allows for such a wide range of variations, yet remains recognizably delicious no matter where you’re enjoying it. 

Creating a Meal Plan Around Bombay Potatoes 

Bombay Potatoes are such a versatile dish that they can seamlessly fit into any meal plan, whether you’re a vegetarian or someone who enjoys all types of cuisine.  

If you’ve been wondering how to build a meal around these delicious spuds, we’re here to offer some suggestions. 

Firstly, let’s consider the protein options. If you’re going vegetarian, lentil-based dishes like dal makhani or paneer-based dishes such as paneer tikka make for great companions.  

For meat lovers, grilled chicken or lamb kebabs could be the way to go. The point is to balance out the carbohydrate-heavy Bombay Potatoes with some protein. 

The dish’s flavours are already well-rounded, featuring aromatic spices, a slight tang from the tomatoes, and the earthy goodness of potatoes. Therefore, you might want to add something fresh and light to the meal. A simple cucumber or carrot salad dressed with a lemon vinaigrette would work wonders. 

For the bread option, you can go the traditional route with chapati or naan. Alternatively, if you’re looking for a gluten-free choice, rice is a staple that goes well with just about any Indian dish, Bombay Potatoes included. A side of pulao or simple steamed basmati rice would suffice. 

Let’s not forget the beverages. Lassi, either sweet or salty, is a quintessential Indian yogurt-based drink that complements the spices perfectly. For those who prefer a non-dairy option, a cooling mint or basil lemonade would also pair nicely. 

Lastly, the dessert. Something light like a fruit sorbet or even a mango lassi could bring the meal to a satisfying close without overwhelming your palate after such a flavourful main course. 

The Nutritional Profile of Bombay Potatoes 

When enjoying Bombay Potatoes, one might not immediately consider the nutritional benefits of this dish. However, it’s worth noting that this Indian classic doesn’t just please the taste buds; it’s got some nutritional merits as well. 

Potatoes are a good source of vitamin C, potassium, and dietary fibre when consumed with the skin. They’re energy-dense and can be part of a balanced diet when eaten in moderation. Plus, they’re virtually fat-free, unless you consider the oil used for cooking. 

Spices like turmeric and cumin aren’t just there for flavour; they have well-documented health benefits. Turmeric contains curcumin, known for its anti-inflammatory and antioxidant properties. Cumin is excellent for digestion and also has antioxidant qualities. 

Tomatoes contribute vitamin C and lycopene to the mix, a potent antioxidant that has been studied for its potential to lower the risk of certain chronic diseases. The onions and garlic offer not just flavour but also phytonutrients known for their health-promoting properties. 

Let’s not forget the fresh coriander leaves used for garnish. They contain vitamins A and K, and their fresh, citrusy flavour can actually help balance out the heavier elements of the dish. 

While we’re not suggesting that Bombay Potatoes should be your go-to health food, it’s comforting to know that what you’re eating offers more than just good taste. 

Check Out These Other Recipes 

If you’ve fallen head over heels for my Bombay potatoes, then honey, you’re in for a treat. Imagine weaving through the enticing world of potato-based dishes, where each recipe is like a love letter to your tastebuds. 

Let’s talk about Egg Potato Curry. Think of it as the older, wiser sibling to Bombay potatoes. The potatoes still steal the show but they’ve invited eggs to the party. You get a luscious, protein-packed dish that just screams comfort. 

Then there’s Aloo Palak. Picture this: baby spinach leaves wilted to perfection, cuddling up to our star ingredient, potatoes, in a warm, spiced gravy. I mean, can you even? It’s basically like Bombay potatoes decided to go on a health kick, and I’m here for it. 

Don’t even get me started on Aloo Curry. Simplicity at its finest, but don’t be fooled. This dish is a depth charge of flavour that’s just waiting to blow your mind. And it’s so versatile; it goes with everything from rice to flatbreads, to even a spoon straight from the pot if you’re anything like me. 

Now, if you’re looking to jazz things up a notch, you’ve got to try Keema Aloo. Think of the best Bombay potatoes you’ve ever had, but make it carnivore-friendly. Minced meat and potatoes come together in a spiced symphony that will have you dancing in your kitchen. 

Lastly, who could forget Aloo Pakora? Imagine our beloved potatoes, thinly sliced and dipped in a gram flour batter, fried to a golden perfection. These little fritters are Bombay potatoes’ mischievous cousins, ready to be dunked in mint chutney and devoured in seconds. 

Look, if you’re not drooling by now, I don’t even know you anymore. So go ahead, be a culinary rockstar and give these recipes a whirl. And don’t be a stranger; let me know how you liked them in the comments below! 

Bombay Potato

Bombay Potatoes

by Nabeela Kauser
Indulge in the rich, aromatic experience of our Bombay potatoes recipe. From the bustling streets of Mumbai to your dinner table, these spiced potatoes are more than a side dish; they're a celebration of flavours and spices.
5 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Sides
Cuisine Indian
Servings 4
Calories 104 kcal


  • 500 g Potatoes Peeled and diced
  • 2 tbsp Oil
  • 1 Onion Finely chopped
  • 2 cloves Garlic Minced
  • 1- inch Ginger Grated
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Turmeric
  • 1/2 tsp Chilli Powder Adjust to taste
  • 400 g Canned Tomatoes
  • Salt To taste
  • Coriander


  • Heat the vegetable oil in a large pan over medium heat.
  • Add the cumin seeds and let them sizzle for a few seconds until they start to crackle.
  • Add the chopped onion and sauté until it turns translucent.
  • Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
  • Add the diced potatoes to the pan and stir well to coat them with the spices and aromatics.
  • Sprinkle in the ground coriander, ground cumin, turmeric, and chili powder. Mix everything thoroughly.
  • Pour in the chopped tomatoes and add salt to taste. Stir to combine all the ingredients.
  • Reduce the heat to low, cover the pan, and let the potatoes simmer for about 20-25 minutes or until they are tender. Stir occasionally to prevent sticking.
  • Once the potatoes are cooked through and the sauce has thickened, remove from heat.
  • Garnish with fresh coriander leaves.


Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.


Calories: 104kcalCarbohydrates: 22gProtein: 3gFat: 0.1gSaturated Fat: 0.03gSodium: 8mgPotassium: 526mgFibre: 3gSugar: 1gVitamin A: 3IUVitamin C: 25mgCalcium: 15mgIron: 1mg
Keyword Bombay, Cooking, Food, Indian, Potato, Recipe
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!



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Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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