Bombay Potatoes Recipe

Introduction

Bombay Potatoes are a flavorful Indian-inspired dish featuring tender potatoes cooked in a fragrant blend of spices. This vibrant recipe combines turmeric, cumin, mustard seeds, and fresh ingredients to create a comforting side or main course that’s bursting with taste.

Ingredients

• 340 g Honey Gold Potatoes (about 13 pieces, washed)
• 1 tsp Salt
• Water (for boiling the potatoes)
• 1 Tbsp Vegetable Oil
• 1 tsp Fenugreek Seeds
• 1 Tbsp Brown Mustard Seeds
• 1 Tbsp Cumin Seeds
• ¼ Red Onion (julienned)
• 1 Tbsp Garlic (grated)
• 3 Thai Chili Peppers (optional, cut in half and seeds removed)
• 2 Tbsp Ginger (grated)
• ½ Red Bell Pepper (grated)
• 1½ tsp Turmeric Powder
• 1½ tsp Red Chili Powder (use half for milder flavor)
• ½ cup Tomato Sauce (unsalted)
• ½ tsp Salt (optional)
• 1 Tbsp Cumin-Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Coconut Palm Sugar
• 1 tsp Lime Juice (freshly juiced)
• Cilantro (finely chopped, for garnish)

Instructions

1. Step 1: Bring about 6 cups of water to a boil and add 1 tsp salt.
2. Step 2: While the water boils, julienne the red onion and grate the ginger, garlic, and red bell pepper.
3. Step 3: Make shallow cuts in the honey gold potatoes and add them to the boiling water.
4. Step 4: Cook the potatoes for 30-35 minutes on medium heat until tender by the knife test, then turn off the heat.
5. Step 5: Save about 2/3 cup of the cooking water and drain the rest. Once cool enough, peel the potatoes.
6. Step 6: Heat the vegetable oil in a pan for 30 seconds over medium heat.
7. Step 7: Add fenugreek seeds and cook for 30 seconds.
8. Step 8: Add brown mustard seeds and wait for them to start popping.
9. Step 9: Add the Thai chili peppers if using.
10. Step 10: Add the julienned onions and cook until browned, then stir in grated garlic and ginger.
11. Step 11: Add grated red bell pepper, mix well, and cook until softened.
12. Step 12: Make a well in the pan, add turmeric and red chili powder, and stir to combine.
13. Step 13: Pour in the tomato sauce and mix thoroughly, cooking for about 30 seconds.
14. Step 14: Add peeled potatoes to the pan.
15. Step 15: Stir in cumin-coriander powder, garam masala, coconut palm sugar, and optional salt.
16. Step 16: Pour in the reserved cooking water.
17. Step 17: Cook on medium heat for about 5 minutes until some water has evaporated.
18. Step 18: Stir in fresh lime juice and mix well.
19. Step 19: Transfer to a serving bowl, garnish with finely chopped cilantro, and enjoy!

Tips & Variations

• For milder heat, reduce the amount of red chili powder and omit the Thai chili peppers.
• You can substitute Honey Gold potatoes with Yukon Gold or other waxy potatoes for similar texture.
• Add a dollop of yogurt or raita on the side to balance the spices.
• Use fresh mustard seeds if possible to enhance the nutty flavor of the dish.

Storage

Store leftover Bombay Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to retain moisture and prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, waxy potatoes like Yukon Gold or red potatoes work well as they hold their shape during cooking. Avoid starchy potatoes that may become mushy.

Is this dish spicy?

The heat level can be adjusted by reducing or omitting the Thai chili peppers and red chili powder. The spices provide warmth, but you can tailor them to your preference.

Bombay Potatoes Recipe

Print Recipe

★★★★★

4.6 from 113 reviews

Bombay Potatoes is a classic Indian side dish featuring tender honey gold potatoes cooked with a vibrant blend of spices, ginger, garlic, and tomato sauce. The potatoes are first parboiled, then sautéed with mustard, fenugreek, and cumin seeds along with chili peppers, creating a flavorful and aromatic dish perfect for pairing with curries or as a standalone snack.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: Serves 4
• Category: Side Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 340 g Honey Gold Potatoes (About 13 pieces, washed)
• 1 tsp Salt
• Water (For boiling the potatoes)

Spices and Seeds

• 1 Tbsp Vegetable Oil
• 1 tsp Fenugreek Seeds
• 1 Tbsp Brown Mustard Seeds
• 1 Tbsp Cumin Seeds
• 1½ tsp Turmeric Powder
• 1½ tsp Red Chili Powder (Use half for milder flavor)
• 1 Tbsp Cumin-Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Coconut Palm Sugar
• ½ tsp Salt (Optional)

Vegetables and Aromatics

• ¼ Red Onion (Julienned)
• 1 Tbsp Garlic (Grated)
• 3 Thai Chili Pepper (Optional, Cut into half and remove seeds)
• 2 Tbsp Ginger (Grated)
• ½ Red Bell Pepper (Grated)
• ½ cup Tomato Sauce (Use unsalted)

Finishing Touch

• 1 tsp Lime Juice (Freshly Juiced)
• Cilantro (Finely Chopped)

Instructions

1. Parboil the Potatoes: Bring about 6 cups of water to a boil and add 1 tsp salt. While waiting for the water to boil, julienne the red onion and grate the ginger, garlic, and red bell pepper. Make shallow cuts in the honey gold potatoes and add them to the boiling water. Cook for 30-35 minutes on medium heat until a knife passes through easily, then turn off the heat.
2. Drain and Cool: Save about 2/3 cup of the potato boiling water and drain the rest. When the potatoes are cool enough to handle, peel off their skins carefully.
3. Heat the Oil and Toast Seeds: In a pan, warm 1 Tbsp vegetable oil for 30 seconds. Add 1 tsp fenugreek seeds and cook them for 30 seconds. Next, add 1 Tbsp brown mustard seeds and wait until they start popping to release their aroma.
4. Sauté Aromatics: Add the optional Thai chilies to the pan. Then add the julienned onions and cook until browned. Follow by adding the grated garlic and ginger, cooking them together until fragrant.
5. Cook Bell Pepper and Spices: Add the grated red bell pepper, stirring well, and cook until softened. Create a well in the pan, then add 1½ tsp turmeric powder and 1½ tsp red chili powder, stirring to combine the spices with the vegetables.
6. Add Tomato Sauce and Cook: Pour in ½ cup unsalted tomato sauce and mix thoroughly. Cook for about 30 seconds to let the flavors meld.
7. Add Potatoes and Seasoning: Incorporate the peeled parboiled potatoes into the pan. Sprinkle 1 Tbsp cumin-coriander powder, 1 tsp garam masala, 1 tsp coconut palm sugar, and optional ½ tsp salt. Mix everything well to coat the potatoes with the spice mixture.
8. Simmer with Reserved Water: Pour in the reserved potato boiling water and cook on medium heat for about 5 minutes until some of the water evaporates and the potatoes absorb the flavors.
9. Finish with Lime and Garnish: Stir in 1 tsp freshly squeezed lime juice to brighten the dish. Transfer the Bombay Potatoes to a serving bowl and garnish generously with finely chopped cilantro before serving.

Notes

• For a milder dish, reduce the red chili powder to half or omit the Thai chili peppers.
• Use unsalted tomato sauce to better control the salt levels in the dish.
• Peeling the potatoes after boiling ensures a tender texture and better absorption of spices.
• Save some of the boiling water to add moisture and intensify the flavor while cooking the potatoes in the pan.
• This dish pairs well with Indian breads like naan or roti, or as a side to various curry dishes.

Keywords: Bombay Potatoes, Indian side dish, spiced potatoes, vegetarian Indian recipe, Indian potato curry