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 mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side Dish, Snack
Cuisine: Indian
Diet: Gluten Free, Hindu, Vegan, Vegetarian
Servings: 6
Calories: 224kcal
- 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
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.
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.
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