Bombay Potatoes

For potatoes lovers and couch potatoes. Add an Indian touch to your potatoes. Bombay potatoes are a tasty side dish but also suitable as a main course. King Edward likes to call them bum bum potatoes. Joyful and sexy food 😉

Bombay Potatoes

Recipe: Bombay Potatoes

Amount: 4 servings


600 g small potatoes, halved
1 tbsp vegetable oil
1 tsp brown or yellow mustard seeds
10-15 curry leaves (optional)
2 cloves of garlic, crushed
2-3 cm piece of fresh ginger, grated to a pulp
1/4 tsp chilli flakes
2 cm piece of fresh turmeric or 1/4 tsp ground turmeric
1/2 tsp whole cumin, crushed
1 tsp garam masala
Salt to taste
Large handful fresh cilantro, to garnish
Juice of half a lemon (optional)


  • At first prepare the potatos. Clean. wash them and cut them in halves. After that boil the small potatoes in salted water, until they are just tender. Drain the water and keep the potatoes aside for later.
  • Pour the oil into a deep sauté pan and heat it. Then add the mustard seeds and curry leaves (if using). Roast the spices. That means to stir for about 30 seconds, until the seeds start to pop. Then they are done. Afterwards lower the heat.
  • Next add the garlic and the ginger, and stir for 30 seconds. Mix in the chilli flakes, turmeric, cumin as well as garam masala. Sauté all together for an additional minute, until the spices start to smell fragrant. Stir from time to time.
  • Now it is time to toss in the potatoes. Stir them gently. Make sure they are well coated with all the spices. Afterwards fry all the Bombay potato ingredients together for about 2 – 3 minutes, until the potatoes just start to brown on the bottom.
  • Season to taste with salt and take off the heat.
  • Finally stir in the fresh cilantro, to serve. You can squeeze over the juice of half a lemon just before serving, if desired. As a result you adds a bright freshness, a finishing touch to your dish. Important to realize is that you make sure you add it at the end, though. Cooked lemon juice goes quickly to a weird place.


Fresh or whole dried spices simply taste better. Grind them yourself in a mortar.

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