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Bombay Potatoes Recipe

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★★★★★

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.

Ingredients

Scale

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

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