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

Bombay Potatoes Recipe

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


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: 3cups | Calories: 240kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 1091mg | Potassium: 263mg | Fiber: 10g | Sugar: 6g | Vitamin A: 965IU | Vitamin C: 48.6mg | Calcium: 123mg | Iron: 6.2mg