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Authentic Bombay Potatoes Recipe

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4.8 from 98 reviews

Authentic Bombay Potatoes is a flavorful Indian side dish featuring tender potatoes cooked with aromatic spices such as cumin, mustard seeds, turmeric, garam masala, and chili powder. This vibrant and slightly crispy potato dish is garnished with fresh cilantro and a touch of lemon juice, perfect to accompany rice, naan, or chapati.

Ingredients

Potatoes

  • 2 lbs (900g) Yukon Gold or red potatoes

Spices and Seasonings

  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp chili powder (adjust to taste)
  • Salt to taste

Vegetables and Aromatics

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 large tomato, diced (or 1 tbsp tomato puree)

Other

  • 2 tbsp vegetable oil or ghee
  • Fresh cilantro for garnish
  • Lemon juice for freshness (optional)

Instructions

  1. Boil Potatoes: Boil the potatoes until just tender. Drain, peel if desired, and cut into bite-sized cubes to prepare them for the spice coating.
  2. Heat Spices: Heat oil or ghee in a large skillet over medium heat. Add cumin and mustard seeds; let them pop to release their rich aroma that forms the base flavor.
  3. Sauté Aromatics: Add the chopped onion, minced garlic, and grated ginger to the skillet. Sauté until the mixture becomes golden brown and fragrant, creating a flavorful base.
  4. Add Spices: Stir in turmeric powder, garam masala, and chili powder. Cook this spice blend for about 30 seconds to bloom the spices and enhance their flavors.
  5. Cook Tomatoes: Add diced tomatoes to the skillet and cook until they soften, which helps in creating a rich, saucy mixture that coats the potatoes well.
  6. Combine Potatoes: Gently fold in the boiled potato cubes, ensuring they are evenly coated with the spiced tomato mixture. Cook for 5–7 minutes until the potatoes develop a slightly crispy texture and are well infused with the spices.
  7. Season and Garnish: Season with salt to taste, add a squeeze of lemon juice for brightness (optional), and garnish with fresh cilantro. Serve hot as a delicious side dish with rice, naan, or chapati.

Notes

  • You can peel the potatoes after boiling for a smoother texture, but leaving the skin on adds extra nutrients and rustic flavor.
  • Adjust chili powder according to your heat preference.
  • Using ghee adds a richer flavor compared to vegetable oil.
  • For a vegan option, use vegetable oil instead of ghee.
  • Serve immediately for the best texture, as the potatoes may soften further upon standing.

Find it online: https://forkvista.com/authentic-bombay-potatoes-recipe/