Bombay Potatoes Recipe

Serves 1-2
Difficulty: Easy
Total: 30 mins
Prep: 15 mins
Cook: 15 mins

A popular vegetarian dish of spiced potatoes that’s cheap and simple to make but tastes delicious.


  • 2 medium (300g) waxy potatoes peeled and cut into 2cm chunks
  • ½ teaspoon (2g) turmeric powder
  • 1 medium (100g) onion peeled and finely sliced
  • 1 chef's spoon (40ml) vegetable oil
  • 1 teaspoon (10g) garlic paste
  • ½ chefs spoon (20g) BIR tomato paste
  • 1 & ½ teaspoon (5g) BIR mix powder
  • 1 & ½ teaspoon (10g) salt
  • ½ teaspoon (1g) kasoori methi leaves
  • half fresh tomato chopped into chunks
  • 150g BIR base gravy (75g gravy diluted with 75ml water & heated)
  • handful of fresh coriander


  1. Add the turmeric and 1 teaspoon of salt to a pan of boiling water and boil the potatoes for 10-15 mins until just cooked. Drain the potatoes and leave to one side

  2. Heat the pan on a medium high heat and add the vegetable oil

  3. Add the garlic paste and BIR tomato paste and stir for around 10 seconds

  4. Add the sliced onion stirring occasionally and cook for around 10 mins until translucent and completely softened

  5. Add the mix powder, ½ teaspoon salt and methi and stir in for another 10 seconds

  6. Add the fresh tomato and stir for 30 seconds

  7. Add the pre-cooked potatoes and stir for around 1 min so that all the potatoes are coated with the spices

  8. Add the base gravy and simmer on a high heat for around 2 mins whilst occasionally stirring, scrape off any dried sauce on the edges back into the pan

  9. Turn down to a low heat and simmer for another 5-7 mins until the sauce thickens and is a dry consistency

  10. Add the coriander and stir through