Leftover Bombay Potatoes

This easy Bombay potatoes recipe can be made in one pan, are super simple and totally tasty!

Leftover roasted or boiled potatoes tossed into a quick Bombay sauce made from curry powder, caramelised onion, garlic, ginger, rice wine vinegar and tomato puree.


  • No curry powder? Use 1tsp each of ground cumin and ground turmeric, or 2tsp of masala powder. 
  • No fresh ginger? Try with ginger paste or ground ginger instead. 
  • No rice wine vinegar? Swap for white wine vinegar, red wine vinegar or apple cider vinegar.
  • No red onion? Use shallot or white onion instead. 
  • No fresh coriander? Swap for fresh parsley. 
  • No golden caster sugar? Any sugar will work.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 2


5 Potatoes (boiled or roasted )

1 tbsp Golden caster sugar

2 tbsp Olive oil

1 Red onion (sliced)

1 tsp Ginger (chopped )

2 Garlic cloves (chopped )

1 tsp Mustard seeds

2 tsp Curry powder

2 tbsp White rice vinegar

200 ml Water

2 tbsp Tomato puree

For serving:

2 tbsp Fresh coriander (chopped )


  1. Cut your leftover potatoes (boiled or roasted) into chunks or thick slices. Set aside.
  2. Heat the oil in a saucepan and add the onions, sugar and ginger. Cook until starting to caramelise, then add the garlic, mustard seeds and curry powder. Cook for 1 minute, then add the water, tomato puree, and vinegar. Simmer gently for 3 minutes, then add the potatoes. Mix until the potatoes are well-coated and warm through. You can add a splash of water if you'd like a more liquid sauce. Season to taste with salt and serve with fresh coriander.
bombay potatoes with caramelised onions and coriander, on a white plate with 2 glasses of water above

How to store

Let the potatoes cool completely, then transfer to an airtight freezer-safe container. Keep in the fridge for up to 3 days, or in the freezer for up to 1 month.

Need A Main Dish?

Bombay potatoes make a great accompaniment to any one of these delicious dishes!

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“This curry is unreasonably delicious. It’s all cooked in a tray in the oven so it’s simple and pretty quick. Two perfectly wonky aubergines were what got me thinking about this curry, I love how the butteriness of aubergine stands up well to lots of spice. I used surplus vine tomatoes and spring onions from my box too, as well as some garlic, ginger, red onion and cucumber from my box the previous week.

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