Bombay Potatoes


Recipe: Slow-Cooked Bombay Potatoes

Summary: Fragrant, tender and almost velvety.


  • 3 pounds potatoes
  • 1 medium onion
  • 4 tomatoes
  • 2 tsp mustard seeds
  • 1 tsp ground ginger
  • 1 tsp garam masala
  • 1 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp dried chili flakes
  • 3 tbsp olive oil
  • 1 1/2 to 2 tsp kosher salt
  • freshly cracked black pepper
  • cilantro (or flat-leaf parsley)


  1. These potatoes are crazy simple. No hard labor involved in prepping these golden beauties. Just ground spices.
  2. Mix ‘em all up, sans the mustard seeds.
  3. These amounts will give a lovely kick, no extreme heat or anything. Don’t wimp out on me now! But seriously: if you don’t like your potatoes a bit spicy, you can just leave out the chili flakes.
  4. Mince the onion. Peel, wash and cube the potatoes.
  5. Wash the tomatoes, squeeze out the seeds and give them a rough chop. I didn’t bother peeling them but you can.
  6. Heat the oil, add the mustard seeds (I only had black and brown mixed) and wait for them to start popping.
  7. As soon as they pop, you add the onion. Cook for a minute or 4 until it turns translucent.
  8. Add the spice mix and cook for another 3 minutes to get the flavors going.
  9. Add the potatoes. Make sure every potato gets some of the spice mix. Add the diced tomatoes. And the salt.
  10. Finish with a few cracks of black pepper.
  11. Cook the potatoes on low for 4 to 6 hours, depending on how fast/slow your slow cooker goes. I learned that slow cookers go faster these days than the older models. Sprinkle the finely minced coriander or parsley all over the potatoes before serving.
  12. The simplest dishes really are best.



Photo credit: MichellePetersJones / / CC BY-NC-ND

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