Bombay Potatoes

Bombay Potatoes

This recipe has been viewed 13405 times

Bombay potatoes is a delicious potato curry recipe with diced potatoes cooked in a tomato-yoghurt based spicy gravy. The bombay potatoes are placed in acasseroledish wnd then baked till soft and thick.

Bombay Potatoes recipe - How to make Bombay Potatoes

Preparation Time:    Cooking Time:    Total Time:    


2 lb waxy potatoes, peeled
2 tbsp ghee
1 tsp panch phoron seeds
3 tsp turmeric powder (haldi)
2 tbsp tomato pulp
1/2 pint (1 1/4 cups) curds (dahi)
Mix equal quantities of cumin seeds, fennel seeds,mustard seeds,nigella seeds, and fenugreek seeds.
salt to taste
chopped fresh cilantro to garnish


  1. Put the whole potatoes into a large saucepan of salted water and bring them to a boil. simmer until cooked but not too soft (about 15 min)
  2. Put the ghee into a saucepan over med heat, add the panch poran, turmeric, tomato paste, yogurt and salt. bring to a boil and simmer uncovered for 5 minutes.
  3. Drain the potatoes and cut into 4 pieces each
  4. Add potatoes to the pan and cook covered. transfer to a casserole dish cover cook in a preheated oven at 350f for about 40 minutes, until the potatoes are tender and the sauce have thickened a bit.
  5. Sprinkle with cilantro.