Bombay Potatoes

Vickie Parks


This is a great Indian dish from the capital region of Bombay. For this recipe, the potatoes are first quickly parboiled with a bit of turmeric so the potatoes turn golden, then they're tossed with warm Indian spices that contribute a lot of flavor to the potatoes, and then they're roasted until golden and crisp.

Serve these potatoes over warmed Naan bread, then top each serving with a spoonful of yogurt then garnish with fresh cilantro, and it makes for a great vegetarian dish. For a more complete meal, serve it with side dishes of steamed white rice and fresh mango slices.


★★★★★ 3 votes

4 to 6
20 Min
40 Min


  • 8 medium
    potatoes, peeled and cut into 1-inch chunks
  • ·
    water and salt, for parboiling potatoes
  • 1 tsp
  • 1 tsp
  • 1 tsp
    black pepper
  • 1 tsp
  • 2 to 4 Tbsp
    vegetable oil
  • 1 medium
    onion, diced
  • 2 to 3 clove
    garlic, minced
  • 1 small
    red chili pepper, seeded and chopped (optional - for extra "heat")
  • 2 tsp
    black mustard seeds
  • 2 tsp
    garam masala (you could use curry paste in a pinch, but garam masala is preferred)
  • 2 Tbsp
    fresh coriander leaves (fresh cilantro), chopped

  • ·
    plain yogurt (optional)
  • ·
    chopped cilantro (optional garnish)

  • ·
    naan bread, warmed
  • ·
    steamed white rice

How to Make Bombay Potatoes


  1. Preheat oven to 400°F (200°C).
  2. Place potatoes in a large saucepan and cover with water. Stir in a generous pinch of salt and the turmeric, and bring water to a boil over medium-high heat. Once it reaches a boil, reduce heat to low and let simmer for 5 minutes. (Don't overcook or the potatoes will fall apart during roasting. The parboiling is to allow the turmeric to to impart a deep golden color in the potatoes.) After 5 minutes of boiling, drain potatoes.
  3. Return drained potatoes to saucepan. Add salt, black pepper, cumin, oil, onion, garlic, red chili, mustard seeds, garam masala and chopped cilantro to saucepan, and toss until potatoes are well coated with seasonings. Transfer potatoes to a roasting pan.
  4. Place roasting pan in oven and roast for 30 to 40 minutes or until potatoes are nicely browned and crispy.
  5. Serving Suggestions:
    Place warmed naan bread on 4 plates. Ladle some of the roasted Bombay Potatoes on top of the naan bread. Top each serving with a spoonful of yogurt, and garnish with additional chopped cilantro, if desired. Serve with steamed white rice on the side.

Printable Recipe Card

About Bombay Potatoes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Indian

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