A hearty and spicy vegan Bombay Potatoes recipe. These restaurant-style potatoes are very easy to make and require very few ingredients. Serve with naan and rice

I haven’t seen many Indian restaurants serve these Indian potatoes here in the USA.  However, they are common in England and other Western countries.

If you like spicy Indian food, you are in for a treat like no other.  These potatoes are soft and buttery, making them easy to spice up!

Overhead view of a steel bowl filled with potatoes cooked in Indian Spices. In the Background, curry, naan and papad are visible - Bombay Potatoes
Look how festive these potatoes look! Perfect for Diwali and all year round.

Tips for making them

  • I have tried so many different potatoes with this recipe, but, there is only one variety that works best in this recipe.  It’s the Honey Gold Potatoes. I found that they cook evenly and don’t turn into mush when parboiled. 
  • The red bell peppers provide a delicious texture to this recipe.  I grated them before putting them in with the onions.  The trick is to let them soften a little before adding the sauce.
  • These Bombay potatoes are on the spicier side. Adjust the spice to your liking. That said, they are best served spicy, so, stop being a sissy and eat them up! 😁
  • This recipe uses simple spices. The traditional version calls for complicated spices only found in traditional Indian homes (like asafoetida, black cardamom, or Panch Poran). But, if you have traditional spices, feel free to add them.
Overhead view of a steel bowl filled with potatoes cooked in Indian Spices. In the Background, curry, naan and papad are visible - Bombay Potatoes recipe
Easy to make Bombay potatoes just like they make in Indian Restaurants

Ingredients to add to these potatoes

  • Peas
  • Paneer
  • Peanuts
  • Almonds
  • Spinach
  • Chickpeas

If you are a fan of Bombay street food, then you must try Bombay sandwiches. It’s packed with flavorful potatoes that will make you love sandwiches.

What to serve with it

Answering your questions

Can they be frozen

These Bombay potatoes recipe freezes really well.  I like to put them in glass containers and freeze them.  As always, I try to use them within 1-6 months.

Can they be reheated?

Yes, they can be reheated.  In fact, I insist on it.  If you froze them or put them in the refrigerator, please reheat them before eating. 
I like to heat them stove top because they taste just like the day they were made.  Place them frozen or cold Bombay potatoes in a sauce pan (without thawing) and heat them on medium. 
Add 1/2 cup of tomato sauce and 1/4 cup water to them and heat on medium heat for about 10 minutes or until the potatoes have thawed out

Are they gluten free?

Yes, they are almost always gluten free. No flour is used in them or any kind of wheat product. I can guarantee you that my Bombay potatoes are gluten free because I didn’t use any gluten products in them. So, feel free to devour a whole bowl of them.

Are Bombay potatoes considered vegan?

Yes, the traditional Bombay potatoes never use any meat or dairy products. They are mostly spices, potatoes and tomato sauce. If a recipe calls for dairy products, you can easily substitute coconut milk.

Front view of a steel bowl filled with potatoes cooked in Indian Spices. In the Background, curry, naan and papad are visible - Bombay Potatoes recipe
The honeygold variety of potatoes are the best potatoes to use in this recipe

So, what’s your favorite Indian recipe?

Related: Serve these masala papad as appetizers

Top view of baby potatoes in a stainless steel bowl cooked in a rich tomato sauce

Bombay Potatoes Recipe

Simple and Spicy Bombay Potatoes made with honey gold potatoes
4.50 from 4 votes
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 3 People
Calories 240 kcal


For Boiling The Potatoes

  • 340 g Honey Gold Potatoes About 13 pieces, washed
  • 1 tsp Salt
  • Water For boiling the potatoes

For Making The Base

For Garnish

  • 1 tsp Lime Juice Freshly Juiced
  • Cilantro Finely Chopped


To Parboil The Potatoes

  • Bring about 6 cups of water to a boil and add the salt
  • While the water is boiling, cut the onions and grate the ginger and garlic
    Julienned Onions, Grated ginger and garlic on a steel plate
  • Grate the red bell pepper
    Grated Bell Pepper - Vegan Bombay Potatoes
  • Make shallow cuts in the honey gold potatoes and add them to the water
  • Cook for about 30-35 minutes on medium heat.  When they pass the knife test, turn of the heat
    Honey Gold Potatoes In Boiling Water - Vegan Bombay Potatoes
  • Save about 2/3 cup of the water and drain the rest
  • When the potatoes are cool to the touch, remove the skin
  • In a pan, add the oil and let it warm for 30 seconds
  • Add the fenugreek seeds and let them cook for 30 seconds
  • Add the brown mustard seeds and wait for them to start popping
    Mustard Seeds In Oil - Vegan Bombay Potatoes
  • Add the Thai chili, if using
    Quartered Thai Chili Halved added to oil - Vegan Bombay Potatoes
  • Add the onions and let them brown.  Add the garlic and ginger after the onions have browned
    Onions added to pan - Vegan Bombay Potatoes
  • Add the grated bell pepper, mix well and let them soften
    Grated Bell Pepper Added to pan - Vegan Bombay Potatoes
  • Make a well in the pan and add the turmeric and red chili powder
    Turmeric and red chili powder added to the pan
  • Add the tomato sauce and mix well
    Tomato Sauce Added - Vegan Bombay Potatoes
  • Cook for 30 seconds
  • Add the parboiled potatoes
    Parboiled Potatoes Added to Pan - Vegan Bombay Potatoes
  • Add the cumin-coriander powder, red chili powder, coconut palm sugar and salt.  Mix well
    Spices and salt added to the pan - Vegan Bombay Potatoes
  • Add the water saved from the boiling process
    Water added to the pan - Vegan Bombay Potatoes
  • Cook on medium heat for about 5 minutes until some of the water has dissipated
  • Add the lime juice and mix well
  • Transfer to a serving bowl, garnish with cilantro and enjoy!
    Vegan Bombay Potatoes done cooking


Serving: 3cupsCalories: 240kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 2gSodium: 1091mgPotassium: 263mgFiber: 10gSugar: 6gVitamin A: 965IUVitamin C: 48.6mgCalcium: 123mgIron: 6.2mg
Keyword indian potato recipes, indian potatoes
Tried this recipe?Let us know how it was!

Seriously, how great are these Bombay potatoes for a Diwali feast, right?!  Or, for a celebratory dinner any day of the year. You are going to have people fighting to lick the bowl!

I did make this a little on the spicy side.  However, if you prefer a mild version, I give you options in the recipe.  But, this recipe is best consumed spicy, so, stop being a baby and dive in with your taste buds wide open!

As you can see, I am very passionate about spicy food.  Indian potato recipes and spicy food are at the heart of my cooking and I do get excited when I talk about them.

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  1. found this recipe on a random today and had to make it. Absolutely love it, will definitely make it again soon. Thank you

  2. Hi. The dish looks amazing. Haven’t heard of this potato dish ever. However, post mention that you have used cashews but recipe does not have any cashews used. Can you pls tell how and when to put cashews in the dish?

    1. Thank you, Jyotica – I like to roast the cashews separately (in a kadai, add just 1/8 tsp of oil and add 2Tbsp of cashew halves. Roast them until they are light brown). Then, I add them after the water in step 19. Let me know how that works out for you. I would love for you to send me pics of the finished product. Thank you

  3. Totally in love with Indian food too! And these potatoes look amazing, love Bombay potatoes 😀

    1. Im excited to try this recipe. I have another indian one thats with butternut squash. I have canned and sweet potatoes im going to try that. Then this one. Yummi. Thank you

  4. I have never heard of this potato dish. We love potatoes and I think it will be fun to try for my kids. They are finally leaving the picky stage of childhood!

  5. Made this for the family tonight. I found the directions a bit long and a few ingredients aren’t mentioned but I was pleased with the results and would make it again. Thank you for posting it.