Potatoes have always held a top spot in my heart. Ever since I was a kid, they’ve been the most beloved comfort food on my plate—and nothing has changed. I still cook with them at least twice a week! There’s something magical about how versatile they are. Mashed, roasted, fried, or stewed—potatoes show up in every cuisine and always deliver. Bombay potatoes are a simple but flavor-packed Indian-inspired dish that’s perfect as a side, snack, or even a light main meal.
So, naturally, I have many potato recipes to share with you. This one? It’s all about bold spices, sizzling oils, and crisp golden edges.
Indian cuisine is endlessly rich in texture, spice, and aroma. It has the power to completely transform the most basic ingredients. In this case, a handful of warm, earthy spices elevates the humble potato into something truly unforgettable.
If you’re ready for a flavor-forward dish that comes together in under an hour, let’s jump straight into it!
💛 Why You’ll Love These Bombay Potatoes
- 🥔 Golden & Crispy: Fried until golden on the outside and fluffy inside
- 🌶️ Spice-Infused: Indian spices like cumin, turmeric, and mustard add bold flavor
- 🧄 Garlicky Goodness: Fresh garlic boosts the aroma and depth
- 🕒 Quick to Make: Ready in under 40 minutes, including prep
- 🌱 Naturally Vegan: Simple plant-based ingredients with no fuss
- 🍋 Zesty Finish: A splash of lemon juice ties it all together beautifully
Bombay Potatoes – Easy, Spicy & So Delicious
These Bombay potatoes are golden, crispy, and full of bold Indian spices. A quick vegan side or snack ready in under 40 minutes!
Servings: 4 portions
Calories: 360kcal
Cost: €0.79
Ingredients
- 1 kg boiled potatoes chopped into cubes
- 3 tbsp margarine or vegan butter or any neutral vegetable oil
- 3 tbsp vegetable oil
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 2 garlic cloves finely chopped
- 1 green hot pepper deseeded and chopped
- ¼ tsp turmeric powder
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley chopped
For serving:
- 2 tbsp lemon juice
Instructions
Step 1: Heat the Pan
- Place a large frying pan (around 28cm) over medium heat.
Step 2: Add Oils and Whole Spices
- Add margarine and vegetable oil to the pan. Once hot, stir in the cumin seeds, mustard seeds, and chopped garlic.
Step 3: Add the Potatoes
- Add in the chopped, boiled potatoes. Fry for about 15 minutes or until golden and slightly crispy, stirring occasionally to prevent sticking.
Step 4: Spice It Up
- Next, stir in the chopped green chili and add turmeric, salt, and black pepper. Cook for a few more minutes to combine all the flavors.
Step 5: Finish with Freshness
- Remove from the heat. Stir in fresh parsley.
Step 6: Serve with Zing
- Drizzle lemon juice over the top just before serving for a bright, tangy kick.
Serve warm and enjoy as a side dish or snack!
🍽️Tips & Variations
- Try baby potatoes or fingerlings for variety
- Add chopped tomatoes for extra uiciness
- Garnish with fresh coriander or mint instead of parsley
- Serve with rice, naan, or a dollop of dairy-free yogurt
You can easily adjust the spice level to suit your taste.
❓ Frequently Asked Questions
Can I use leftover potatoes?
Absolutely. Leftover boiled or steamed potatoes work great.
What type of potato is best?
Waxy or all-purpose varieties hold their shape better, but you can use any you have.
Is this dish very spicy?
It has heat from the green chili, but it’s easy to tone down by using less or skipping it.
How long do they keep?
Store in the fridge for up to 3 days. Reheat in a pan or oven to keep them crispy.
🔗 Useful Links
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Useful External Resources:
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