Faux Bombay Potatoes recipe

All Recipes Side Dish Vegetables


3 turnips, diced
¼ cup vegetable oil
½ teaspoon yellow mustard seed
½ teaspoon black mustard seed
1 ½ teaspoons ground red pepper
1 teaspoon ground turmeric
salt to taste

Nutrition Info

149 calories
carbohydrate: 5.7 g
cholesterol: : -
fat: 14.1 g
fiber: 2.3 g
protein: 1 g
saturatedFat: 2.2 g
servingSize: -
sodium: 262.1 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -


  1. Place the turnips into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two.

  2. Heat the oil in a large skillet over medium-high heat. Fry the yellow mustard seeds, black mustard seeds, and turmeric in the oil until the mustard seeds begin to pop. Add the turnips to the skillet, cook and stir until the turnips are completely heated through, about 5 minutes. Season with salt to serve.

Recipe Yield

4 servings

Recipe Note

My partner, Andy, loves potatoes so much I have nicknamed him 'Spudley!' Potatoes are the one thing he desperately misses on a low-carb diet. He loved these potatoes and dubbed them 'just beautiful.' Bombay potatoes are a very popular Indian side dish in the United Kingdom.

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