Comforting, delicious and hearty is exactly what we need sometimes and these Bombay Potatoes always hit the spot.
Bombay potatoes are a spiced potato dish traditionally made with mustard seeds, curry leaves and turmeric and this version is a softer, home-style South African Indian variation that’s lightly saucy and full of flavour.
Scroll down to the recipe card for the full ingredients and step-by-step method.
If you’ve had Bombay potatoes from a takeaway or restaurant, you’ll often notice they’re drier and more heavily spiced, more about coating the potatoes than letting them absorb flavour.
This version is different (and very “home”):
This dish is incredibly versatile. Serve it with:
They can be mild or spicy depending on your chilli. This version is warmly spiced and you can easily adjust the heat to your taste.
Yes. They taste even better the next day as the potatoes absorb the flavours. Reheat gently with a small splash of water.
You can, but the texture may soften. If you plan to freeze, don’t overcook the potatoes before simmering.
Scroll down for the full recipe card with ingredients and method.
These Bombay potatoes are cooked the South African Indian way, soft, lightly saucy and full of flavour. Made with mustard seeds, curry leaves, turmeric and gentle spices, this comforting home-style potato dish is perfect as a side with roti, rice or curry. Finished with fresh lime for balance and brightness.
