Recipe: Bombay Potato Tacos

Welcome to the only meat-free (and also totally vegan if you serve it with coconut yogurt instead of natural yogurt or raita) dinner I can successfully feed to my meat-loving other half without complaint. Adapted from a much fancier Bombay Potato Taco recipe (both to simplify and to suit our personal tastes) from Nadiya Hussain’s great book Nadiya’s Family Favourites (ad) I love making these for a cheap and simple one-pan supper.

Speaking of one pan suppers, this is totally the sort of recipe you’ll find in my upcoming cookbook, One Pan Pescatarian (ad). I’ve been totally overwhelmed by all your kind messages over the weekend, and how excited you are for the book! In case you missed the announcement One Pan Pescatarian, my second cookbook is a collection of 100 meat free, vegetarian, vegan, fish and seafood dinners that can all be made in just one pot, or just one pan. I hope they will help you be kinder to yourselves and the planet without generating loads of washing up! 

So yes, these tacos. They’re great because you can also just use as a recipe for regular bombay potatoes, though I do prefer mine crispy and spicy rather than soft and slightly saucy, so I tend to make these Indian Spiced Potatoes, either this blog version adapted from Mr. Todiwala’s Bombay (ad, gifted), or my own version in Student Eats (ad), depending on if a copy of my first book or my laptop / iPad / iPhone are closer to where I’m cooking!

They’re also great because they go with whatever. I always serve them with medium sized flour tortilla wraps as I’m always buying them for J’s packed lunches, but chapatis also work wonderfully. As I mentioned, some sort of cooling yogurt component is always good, but just use whatever you’ve got. Same with the salad, just use whatever is in the fridge, and depending on your mood. Sometimes I put mango, or other Indian chutneys on the table, sometimes I don’t. I love customisable dinners like this to jazz up weeknights.

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Bombay Potato Tacos

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: One Pan
  • Cuisine: Indian


A simple, one pan Bombay Potato dish adapted from Nadiya Hussain’s book Nadiya’s Family Favourites (ad) perfect for stuffing into soft flour tacos along with a dollop of yogurt for a totally vegan/ veggie one pan family supper.


  • large glug light oil
  • 1 red onion
  • 1 large garlic clove
  • 1 tsp sea salt
  • 1 tsp tomato puree
  • 1 tsp cumin seeds
  • 1/4 tsp ground turmeric
  • large handful cherry tomatoes
  • 500g (18 oz) potatoes
  • 150ml (5 fl oz) water
  • 75g (3 oz) frozen petit pois
  • 2 tsp tamarind paste
  • fresh coriander, to serve
  • lettuce, to serve
  • yogurt or raita, to serve
  • 68 soft flour taco wraps, to serve


  1. Heat the oil in a large casserole dish with a lid over a medium high heat. Peel and roughly chop the onion into chunks and add to the pan, frying for 3-4 minutes or so until it is only just starting to soften.
  2. Peel and crush the garlic clove and add it to the pan along with the salt. Fry for a further 2-3 minutes until the garlic is just starting to soften and become fragrant. Add the tomato puree, cumin seeds and turmeric, and fry for a further minute.
  3. Gently make a hole in each tomato with the tip of your knife (to prevent any tomato explosions!) and add them to the pan, cooking until they just start to soften.
  4. Meanwhile, peel and cut the potatoes into bite sized, but still generous chunks. 
  5. Add the potatoes to the pan and stir until they’re well coated in the turmeric tomato mixture. Stir in the potatoes and clap on the lid, turning the heat down to medium low. Allow the potatoes to steam for 25 minutes.
  6. Remove the lid and check the potatoes for doneness. Depending on the type of potato I’m using (I just buy those really cheap sacks from Ocado so I get different varieties every time!) sometimes all the water will be absorbed and there is a nice thick sauce coating the potatoes. If, however, the mixture is still too loose for your liking, leave the potatoes to simmer uncovered for 5-10 minutes until you have achieved the preferred consistency. 
  7. Stir in the peas and cook gently, stirring occasionally until they have just defrosted and heated through. Stir in the tamarind paste and serve on the table, still in their pan alongside the salad leaves, yogurt and wraps, scattered with chopped coriander for everyone to help themselves.