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A bowl of golden Bombay potatoes served with lemon slices on a balcony table with a blurred cityscape in the background.
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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!
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Indian
Keyword: Bombay potatoes, crispy fried potatoes, cumin potatoes, easy Indian recipes, Indian potato recipe, spiced potatoes, turmeric potatoes, vegan Indian sides, vegan potato dish
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!