2 ratings

Best Ever Bombay Potatoes


Best Ever Bombay Potatoes

A restaurant dish and probably a hybrid of some of India's more popular homegrown potato recipes. I have to say this dish beats my own Punjabi cumin potatoes, and it goes with almost everything.

Click here to see Indian Cooking, Simplified.


  • Salt, to taste
  • 3 large potatoes (about 2 pounds total), halved
  • 2 large tomatoes
  • 1/2 Ounce peeled ginger
  • 3 cloves garlic, peeled
  • 1/4 Cup vegetable oil
  • 3/4 Teaspoons cumin seeds
  • 1 Teaspoon mustard seeds
  • 1 large onion, chopped roughly
  • 2/3 Teaspoons turmeric
  • 2 Teaspoons ground coriander
  • 1 Teaspoon ground cumin
  • 1 Teaspoon garam masala
  • 1/2 -3/4 teaspoon chili powder
  • Large handful of chopped cilantro leaves


Bring a large pot of salted water to a boil. Add the potatoes and boil until just tender, up to 30 minutes. Drain. When cool enough to handle, peel and chop into 1-inch cubes.

Quarter 1 of the tomatoes. Blend together the ginger, garlic, and quartered tomato until smooth.

Heat the oil in a large nonstick skillet. Add the cumin and mustard seeds, and once the cumin starts to darken, add the onion. Cook for 1 minute before adding the ginger and garlic mixture, the ground spices, and salt, to taste. Sauté gently until the garlic smells cooked, for 1-2 minutes.

Cut the other tomato into slim wedges. 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 flavors. Taste and adjust the seasoning, stir in the chopped cilantro, and serve.