Bombay Potato – Indian Side Dish Recipe

We all like side dishes with our Indian meal don’t we? Samosas, Onion Bhaji, Naan bread, Poppadums etc make a meal complete especially when you have them in dishes to share with everyone.

I searched for recipes for inspiration, one thing I noticed is that the mix of spices varies enormously. So after a few experiments I’ve come up with my version using spices that I’m fond of. The end result should be quite dry with the vegetables just coated in the sauce.
This recipe will provide 2 very generous portions, if you’re serving other side dishes then it’ll serve 4.

Bombay Potato


1 medium to large baking potato (about 8 – 12ozs / 200g – 350g) Peeled and cubed
1 small onion – peeled and roughly chopped
1 tomato – deseeded and chopped
2oz / 50g frozen peas
Half red or green chilli – sliced (optional)
½ tsp Cumin seeds
½ tsp Turmeric
½ tsp Fennel seeds
½ tsp Chilli powder
1 tsp Ground Coriander


Heat a tablespoon of oil or ghee in a saute pan.
Add the spices and fry gently for one minute.
Add the potato and onion, stir to coat with spice mix.
Bombay Potato, Soosie WalesAdd a few tablespoons of hot water to prevent the vegetables sticking.
Simmer gently for 10 minutes, stir occasionally and add a little more water if it’s boiling dry.

Bombay Potato, Soosie WalesAfter 10 minutes add the peas, tomato and chilli (if using).
Simmer for a further 5 mins or until the potato is tender and most of the liquid evaporated.
Adjust seasoning to taste and serve.

Bombay Potato, Soosie WalesReally tasty – we served it as a side dish with onion bhajies and Peshwari Naan breads.

I hope you’ll give it a try – let me know what your results were.

Why not browse more of my Recipes

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