Spiced baby potatoes garnished with chopped cilantro and diced onions in a rustic bowl

Bombay Potatoes- Easy Recipe

Written by on in Accompaniments, Vegetarian and Vegan Recipes

Bombay potatoes are a traditional Indian side dish that also works well as a main course option for vegetarians. There are many variations of this dish as people often use different spices or add alternative ingredients.

It is simple to make as it consists of just potatoes, tomatoes, and spices. Another bonus is that it is a really cheap meal option, so it is great for people on a budget. Therefore, even if you are an Indian cooking novice, this is a simple and tasty vegan recipe to make. Here is an easy recipe for Bombay potatoes.

Bombay Potatoes- Easy Recipe
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Bombay Potatoes- Easy Recipe

Recipe by Liz Flynn
0.0 from 0 votes
Course: Accompaniments, Vegetarian and Vegan RecipesCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes
Vegan

YES

Vegetarian

YES

Gluten-free

YES

Dairy-free

YES

An easy recipe for Bombay potatoes, a spicy, vegetarian Indian dish to serve as a main course or accompaniment.

Ingredients for Bombay Potatoes

  • 20 small new potatoes

  • 1-inch chunk of peeled ginger, chopped

  • 3 garlic cloves, peeled

  • 1 large onion, finely chopped

  • 2 chillies, deseeded

  • 2 large tomatoes, diced

  • 4 tbsp vegetable/ olive oil

  • 2 tsp chopped fresh coriander/ cilantro

  • 2 tsp ground coriander

  • 1 tsp each of cumin seeds, ground cumin, mustard seeds, ground turmeric and garam masala

  • 1/2 tsp each salt and black pepper

Directions: How to Make Bombay Potatoes

  • Preheat the oven to 200C.
  • Toss the potatoes in a little of the oil, rubbing it into the skins, then sprinkle with a little salt.
  • Put the potatoes on a baking tray and into the oven. Cook for 40 minutes, or until a fork can easily be inserted.
  • Meanwhile, add one of the chopped tomatoes, the ginger, the garlic cloves, and the chilli to a blender and whizz into a paste. 
  • Add the oil to a saucepan and put it over medium heat. 
  • Then, add the cumin and mustard seeds and cook for 2 minutes, until the seeds start to pop.
  • Add most of the chopped onion, reserving some for garnish, and cook for a further two minutes.
  • Next, add the ground spices and cook for one more minute.
  • Add the salt and the paste of tomato, chilli, ginger, and garlic. Cook for two more minutes.
  • Set the mix aside until the potatoes are ready. After removing the potatoes from the oven, return the mixture to the hob at medium heat and add the potatoes.
  • Stir through until all the potatoes are coated in the mixture.
  • Cook for a further five minutes over low heat to allow the potatoes to absorb the flavour.
  • Transfer the Bombay potatoes into a serving dish, then add the chopped fresh coriander/ cilantro at the last minute, along with the reserved chopped onions. 

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Storing Bombay Potatoes

Here you go, Elizabeth — clear, practical storage instructions for Bombay Potatoes, written in your clean, Hobs & Herbs–friendly style. Perfect to drop straight into your recipe post.

How to Store Bombay Potatoes

1. Cool Completely Before Storing

Let the potatoes cool to room temperature for 20–30 minutes. Storing them while hot creates condensation, which can make them soggy and shorten their shelf life.

2. Refrigeration (Best for Short‑Term Storage)

  • Transfer to an airtight container.
  • Store in the fridge for up to 3–4 days.
  • The flavours actually deepen after a day as the spices settle into the potatoes.

3. Reheating Instructions

Bombay potatoes reheat beautifully.

  • Hob: Add a splash of water or a teaspoon of oil and warm gently over medium heat.
  • Microwave: Heat in 30‑second bursts, stirring between each.
  • Air fryer: 3–5 minutes at 180°C for a crisp finish.

4. Freezing (Great for Batch Cooking)

Bombay potatoes freeze well because the spices hold their flavour.

  • Spread them on a tray to freeze individually, then transfer to a freezer bag or container.
  • Freeze for up to 3 months.
  • Thaw overnight in the fridge before reheating.

5. Avoid Freezing If They Contain Fresh Herbs or Dairy

If your recipe includes fresh coriander, yoghurt, or cream, add those after reheating, as they don’t freeze as well.

6. Refreshing Leftovers

If the potatoes seem dry after storing:

  • Add a teaspoon of oil, a squeeze of lemon, or a splash of water.
  • Warm spices like garam masala or cumin can be added at the end to revive the flavour.

If you have tried this Bombay potatoes recipe, let us know your thoughts below.

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