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Bombai Potatoes

Prep Time:

5 Minutes

Cook Time:

45 Minutes

Serves:

4 Servings

Level:

Intermediate

About the Recipe

Bombay Potatoes is a flavourful Indian dish made with boiled potatoes cooked in a mix of aromatic spices like cumin, turmeric, and coriander. The dish is often sautéed until golden and served garnished with fresh cilantro, offering a perfect blend of tangy, spicy, and savoury flavours. A popular side dish, Bombay Potatoes complement curries, rice, and breads, making it a beloved addition to Indian meals.

Ingredients

  • 500 grams potatoes ( 1.1 pounds, baby or regular)

  • 1 cup fine chopped onions (1 large)

  • 3/4 cup fine chopped tomatoes

  • 1 green chilli (optional, such as Thai, Indian, or Serrano peppers)

  • 1 teaspoon ginger (grated or minced)

  • 1 teaspoon garlic (grated or minced)

  • 1 sprig curry leaves

  • 1/2 teaspoon red chilli powder

  • 1/8 to 1/4 teaspoon Turmeric ( 1/4 teaspoon to boil potatoes, optional)

  • 1/2 teaspoon Garam masala (adjust to taste, ½ tsp more to boil aloo, optional)

  • 1/2 teaspoon Cumin Powder (adjust to taste)

  • 1/2 to 3/4 teaspoon Coriander powder (adjust to taste)

  • 1/4 to 1/2 Fennel powder (optional)

  • 1/4 teaspoon Salt (adjust to taste, 1 teaspoon to boil the potatoes)

  • 1/2 teaspoon Cumin seeds (optional)

  • 2 to 3 tablespoons oil

Preparation

Boil Potatoes


Step 1

Thoroughly wash the potatoes under running water. For large potatoes, cut them into 1½ inch pieces. If using whole baby potatoes, pierce them with a fork or skewer.


Step 2

Place in a pot with 3 cups of water, 1 teaspoon of salt, and turmeric (optional). You can also optionally add garam masala and a bit of red chili powder to enhance the flavour of your aloo.


Step 3

Bring the water to a rolling boil, then lower the heat to medium. Cook until the potatoes are tender when pierced with a fork but not mushy. Turn off the heat and remove the potatoes from the water. Let them cool completely. While the potatoes are boiling, chop the onions, tomatoes, ginger, garlic, and chili.



How to make Bombay Potatoes


Step 1

Pour 2 tablespoons of oil to a heated pan. Once the oil is sufficiently hot, add the potatoes and fry until they are golden and crisp. Transfer them to a plate.


Step 2

Add another tablespoon of oil to the pan and incorporate the mustard and cumin seeds. Once the seeds start to splutter, mix in the curry leaves.


Step 3

Include onions, salt, and green chilies. Cook over medium-high heat until they become golden.


Step 4

Reduce the heat. Add ginger and garlic, then sauté briefly. Mix in all the ground spices: red chili powder, turmeric, garam masala, cumin powder, coriander powder, and fennel powder.


Step 5

Add the tomatoes and cook until they become mushy and soft. Lower the heat and continue to cook the onion-tomato mixture for a few more minutes until it becomes aromatic.


Step 6

Move the fried potatoes and add half a cup of hot water. Stir thoroughly and gather the potatoes in the center of the pan. Taste and adjust the salt if necessary. Cover them with the onion tomato masala. (Refer to the pictures)


Step 7

Cover and cook over low heat for 5 to 6 minutes, allowing the potatoes to absorb the flavours. Be careful not to overcook them, as they can quickly become mushy.


Step 8

Remove from heat and sprinkle with coriander leaves. Serve Bombay potatoes alongside Riya's paratha, naan, lavash, chapatti or roti. You can also slightly mash them to fill sandwiches and wraps.

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