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bombay potatoes.
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5 from 304 votes

Bombay Potatoes

Spice up your next meal with these delicious and easy-to-make Bombay Potatoes! With a crispy exterior and soft and fluffy interior, these potatoes are the perfect combination of texture and taste.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish, Snack
Cuisine: Indian
Diet: Gluten Free, Hindu, Vegan, Vegetarian
Servings: 6
Calories: 224kcal
Author: Shilpa Kerur

Ingredients

  • 2 lb potatoes (waxy or semi-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:

Instructions

Boiling the potatoes:

  • Wash and peel the potatoes. Cut them into cubes.
  • Place them in a large pot and add cold water to cover them by one inch. Add ½ teaspoon each of ground turmeric and salt.
  • Place the pot on high heat and bring it to a boil.
  • Simmer and boil for 7-8 minutes, until the potatoes are nearly done.
  • Strain the potatoes using a colander and set them aside.

Frying the boiled potatoes:

  • Heat oil in a large frying pan and add mustard seeds.
  • Once they begin to crackle, add the 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.
  • It is important not to add more water as we want the onion masala to be dry and not have a saucy consistency.
  • Add the boiled potatoes and mix gently. Let it cook for 4-5 minutes, to allow the potatoes to soak up the flavors.
  • Turn off the heat. Garnish with cilantro and serve.

Video

Notes

Parboiling the potatoes with turmeric gives them a beautiful golden hue.
Use waxy potatoes (and not floury) to make this dish. Floury potatoes are very starchy, which will fall apart and make the final dish mushy. A classic Bombay potatoes recipe uses Maris piper or King Edward potatoes. Semi-waxy potatoes like Yukon Gold potatoes also work very well.
It is important not to add more water as we want the onion masala to be dry and not have a saucy consistency. Add just a splash of water to prevent the spices from burning.
Baby potatoes can also be used to make these easy Bombay potatoes.

Nutrition

Calories: 224kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 17mg | Potassium: 714mg | Fiber: 4g | Sugar: 3g | Vitamin A: 129IU | Vitamin C: 39mg | Calcium: 35mg | Iron: 2mg