Bombay potatoes

A potato curry very popular as side dish in Indian menus.


2 T cooking oil (clarified butter or vegetable oil)
1 onion (peeled and chopped)
4 tomato (washed and chopped)
2⁄3 c liquid (boiling vegetable broth or water)
1 2⁄3 lb potato (already peeled and cut into 1 inch cubes)
1⁄2 t chili powder (optional)
  coriander (chopped fresh leaves, garnish)


  1. Heat the oil in a pan over a moderate heat. Fry the onions until softened, 2-3 minutes.
  2. Add the garam masala and cook 1-2 minutes more.
  3. Add the tomatoes and broth. Bring to the boil.
  4. Stir in the potato cubes and chili powder, if using. Simmer until tomato and potatoes are tender, 20-25 minutes, stirring occasionally.
  5. Garnish with chopped coriander and serve Bombay potatoes warm.
Total time
49 minutes
Cooking time
Preparation time
4 servings


Substitute tomatoes with 1 can chopped tomatoes (16 oz can)


Indian cuisine

easy, simmer, stew
vegetables, side dishes
Indian food recipes
Food in Asia