Lindsays Bombay Potatoes

    45 minutes

    I used to make this back in the UK, where I would buy a 'packet' spice mix especially for the Bombay potatoes. Since arriving in Australia there is nothing similar so I decided to make my own recipe which is much tastier! This can be eaten as a side dish to a curry, served with chicken and greens or on its own with a tasty naan bread - all equally as delicious.

    Victoria, Australia
    15 people made this

    Serves: 6 

    • 6 large potatoes, diced
    • 1 tablespoon peanut oil
    • 1 large white onion, thinly sliced
    • 1 large red capsicum, thinly sliced
    • 3 cloves garlic, crushed
    • 1 tablespoon Garam Masala
    • 1 tablespoon ground coriander
    • 1 tablespoon ground cumin
    • 1 tablespoon turmeric
    • 1 tablespoon paprika
    • 1 tablespoon mustard powder
    • 1 fresh chilli, sliced
    • 1 cup water
    • 6 fresh tomatoes, chopped
    • salt and black pepper, to taste
    • 1/2 cup chopped fresh coriander

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cook potatoes in a large saucepan of salted boiling water and par boil until 75% cooked, about 10 minutes. Drain. Set aside.
    2. Meanwhile, heat the oil in a large frying pan over medium heat. Cook the onion, capsicum and garlic, stirring occasionally, for 10 minutes or until softened. Transfer to a bowl.
    3. Add spices and chilli to the pan and gently fry for 2 minutes then add 1/4 cup of water to make into a paste.
    4. To the spice paste, add the chopped tomatoes and cook for 3 minutes. Season well with salt and pepper.
    5. Ad potatoes, onion and capsicum and mix well. Add 1/2 cup of water and cook, stirring occasionally, for 10-15 minutes or until vegetables are tender. You may find that you need to gradually add more water as it cooks to make a sauce.
    6. Serve topped with fresh coriander.

    Use for leftovers

    * Lindsays Bombay Potatoes are even nicer when left overnight in the fridge to allow the spice flavours to mature.

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    Reviews in English (9)


    No Indian meal needs 6 tablespoons of spice! These tablespoon measurements need to be reduced to teaspoons, and use just 1/2 teaspoon of garam masala. The ingredients are good, but the proportions are way over.  -  17 Jul 2012


    Yummy!  -  29 Mar 2010


    Not the recipe's fault just not really my thing. My potatoes didn't stay together too well. I used red potatoes so probably should have reduced the boiling time a bit.  -  18 May 2017

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