Bombay-Style Potatoes and Saag Paneer

Bombay potatoes and saag paneer recipe

This is a made up recipe for two of my Indian favourites, Bombay Potatoes and Saag Paneer. It’s Saturday night food at it’s best, but without the guilt of a take away. Like all of my recipes these dishes are cheap, simple and entirely vegetarian. If you ditch the naan both of these recipes are also entirely gluten-free.

These dishes together will serve two, so you can think of each of them as an individual serving. They’re perfect as a main event, or as sides for another curry (e.g. my vegan sweet potato and chickpea curry)

Bombay-Style Potatoes

  • A good handful of new potatoes, peas and green beans
  • one small brown onion
  • 1 large clove of garlic
  • approximately 250g of chopped tomatoes
  • 1/2 teaspoon of fenugreek seeds
  • 1/2 teaspoon of black mustard seeds
  • 1/2 a teaspoon of cardamom pods
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground red chilli pepper
  1. Peel the potatoes and chop them in half. Cut the ends off the green beans and slice in half.
  2. Boil the veggies in a pot of salted water for approximately 15-20 minutes, or until soft.
  3. In another saucepan soften the onions and garlic in a little oil, add the spices (excluding the chilli, add that later or you’ll be coughing all over he place)
  4. Add the tomatoes, season and allow to boil for a few minutes before turning down to a simmer
  5. Add the veggies to the tomato sauce, mix through and allow to cook for a few minutes before serving.


  • Paneer (this is a soft Indian cheese, you should be able to find it at your local supermarket, if you can’t find it, you can substitute with Italian ricotta)
  • A little milk
  • 3 large handfuls of spinach
  • 1 small brown onion
  • 1 large clove of garlic
  • 1 teaspoon of ground cumin
  • 1 teaspoon of turmeric
  1. In a large frying pan, soften the onion and garlic with a little oil (of your choice), and add the cumin and turmeric.
  2. Add 4/5ths of your paneer (sliced into cubes), stir through the spiced onions and fry for a few minutes
  3. Crumble the remaining paneer in a bowl, and add a dash of milk, until it becomes almost cream like
  4. Add the spinach to the pan and allow to cook down.
  5. Season and add the crumbled paneer to the pan.
  6. Allow to cook for approximately 5 more minutes and serve.

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