Bombay Potatoes

Time: 15 mins
Serves: 2
Tags: 15 Min Meals, Dairy Free, Gluten Free, Vegan, Vegetarian


A classic Indian side dish, Bombay Potatoes couldn’t be simpler to make at home. West meets East in this spicy, savoury, crispy and crunchy delicious eastern treat.


  • 4 tsp Vegetable Oil
  • 1 tbsp Mustard Seeds
  • 2 Pinches of Chilli Powder
  • 0.5 tsp Ground Turmeric
  • 300 g Blas y Tir Potatoes, boiled in their skins & cut into small chunks


  1. Heat the oil in a pan on a medium heat setting.
  2. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds.
  3. Add the chilli and turmeric powders to the sizzling seeds, and salt to taste.
  4. Fry this mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes.
  5. Serve immediately.

Top Tip

Fancy something a little hotter? Add as much or as little chilli powder as you like!

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