Ingredients 2 lb potatoes (waxy) 2 medium onion thinly sliced 1 inch ginger finely chopped 4 tablespoon oil 1 sprig curry leaves 2 tablespoon cilantro Salt to taste ¼ cup water Spices: 1 teaspoon mustard seeds 1 teaspoon turmeric divided ½ teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon garam masala 1 teaspoon chili powder or cayenne
Wash and peel the potatoes. Cut them into cubes. Place it in a large pot and add cold water to cover by one inch. Add ½ teaspoon each of ground turmeric and salt. Let the potatoes cook for 7-8 minutes until the potatoes are ¾ done. Strain the potatoes using a colander and set them aside.
Heat oil and add mustard seeds. Add curry leaves, and ginger. Saute for one minute. Add the onions next. Saute until the onions begin to brown, about 4-5 minutes. Add salt and the remaining spices - ground coriander, ground cumin, garam masala, chili powder, and ½ teaspoon of ground turmeric. Add ¼ cup of water and mix well. Simmer and let the spices cook for about 2-3 minutes.
Add the boiled potatoes and mix gently. Let it cook for 3-5 minutes, to allow the potatoes to soak up the flavors. Turn off the heat. Garnish with cilantro.
Bombay potatoes served with steamed rice, dal and salad.