Bombay Potatoes Recipe

Introduction

Bombay Potatoes are a flavorful and comforting Indian-inspired side dish that highlights tender potatoes simmered in a vibrant blend of spices. This recipe offers a perfect balance of heat, tang, and sweetness, making it a delightful addition to any meal.

Ingredients

• 340 g Honey Gold Potatoes (about 13 pieces, washed)
• 1 tsp Salt
• Water (for boiling the potatoes)
• 1 Tbsp Vegetable Oil
• 1 tsp Fenugreek Seeds
• 1 Tbsp Brown Mustard Seeds
• 1 Tbsp Cumin Seeds
• ¼ Red Onion (julienned)
• 1 Tbsp Garlic (grated)
• 3 Thai Chili Peppers (optional, cut in half and seeds removed)
• 2 Tbsp Ginger (grated)
• ½ Red Bell Pepper (grated)
• 1½ tsp Turmeric Powder
• 1½ tsp Red Chili Powder (use half for milder flavor)
• ½ cup Tomato Sauce (unsalted)
• ½ tsp Salt (optional)
• 1 Tbsp Cumin-Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Coconut Palm Sugar
• 1 tsp Lime Juice (freshly juiced)
• Cilantro (finely chopped, for garnish)

Instructions

1. Step 1: Bring about 6 cups of water to a boil and add 1 tsp salt. Make shallow cuts in the washed potatoes and add them to the boiling water.
2. Step 2: Cook the potatoes for 30-35 minutes on medium heat until they pass the knife test. Then, turn off the heat and save about 2/3 cup of the cooking water before draining the rest.
3. Step 3: When the potatoes are cool enough to handle, peel off their skins and set aside.
4. Step 4: While the potatoes cook, prepare the vegetables: julienne the red onion, grate the garlic, ginger, and red bell pepper, and cut the Thai chilies in half, removing the seeds if you prefer less heat.
5. Step 5: Heat vegetable oil in a pan for 30 seconds. Add fenugreek seeds and cook for another 30 seconds.
6. Step 6: Add brown mustard seeds and wait until they start popping. Then add the Thai chilies if using.
7. Step 7: Add the julienned onions and cook until browned. Stir in the grated garlic and ginger after the onions have browned.
8. Step 8: Add the grated red bell pepper, mix well, and let it soften.
9. Step 9: Make a well in the pan and add the turmeric and red chili powder.
10. Step 10: Pour in the tomato sauce, mix thoroughly, and cook for 30 seconds.
11. Step 11: Add the peeled potatoes to the pan.
12. Step 12: Stir in the cumin-coriander powder, garam masala, coconut palm sugar, salt (if using), and mix well.
13. Step 13: Pour in the reserved potato cooking water and cook on medium heat for about 5 minutes, allowing some of the water to evaporate.
14. Step 14: Stir in the freshly squeezed lime juice, mix well, then transfer the Bombay Potatoes to a serving bowl.
15. Step 15: Garnish with finely chopped cilantro and serve hot.

Tips & Variations

• Use red or Yukon Gold potatoes if Honey Golds aren’t available; they hold up well when parboiled and spiced.
• Adjust chili powder and fresh chili peppers to control the heat level according to your preference.
• For a richer flavor, add a splash of coconut milk at the end of cooking.
• Garnish with freshly squeezed lime juice and cilantro just before serving to brighten the dish.

Storage

Store leftover Bombay Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the dish feels dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bombay Potatoes ahead of time?

Yes, you can prepare and refrigerate the dish a day before serving. Reheat it thoroughly on the stove before enjoying.

What can I serve with Bombay Potatoes?

They pair wonderfully with Indian breads like naan or roti, as well as grilled meats, lentils, or a fresh cucumber salad.

Bombay Potatoes Recipe

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5 from 59 reviews

Bombay Potatoes is a flavorful Indian-inspired dish featuring tender honey gold potatoes cooked with a blend of aromatic spices, mustard seeds, fenugreek, and fresh ingredients like ginger, garlic, and chilies. This vibrant, spiced potato dish is perfect as a side or main for those who love savory, mildly spicy vegetarian cuisine.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 340 g Honey Gold Potatoes (About 13 pieces, washed)
• 1 tsp Salt (for boiling)
• Water (for boiling the potatoes)

Spices and Seasonings

• 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
• 1 tsp Salt (Optional, for seasoning)

Vegetables and Aromatics

• 1 Tbsp Vegetable Oil
• ¼ Red Onion (Julienned)
• 1 Tbsp Garlic (Grated)
• 3 Thai Chili Peppers (Optional, Cut into half and remove seeds)
• 2 Tbsp Ginger (Grated)
• ½ Red Bell Pepper (Grated)

Additional Ingredients

• ½ cup Tomato Sauce (Unsalted)
• 1 tsp Lime Juice (Freshly Juiced)
• Cilantro (Finely Chopped, for garnish)

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, prep the onions by julienning them and grate the ginger and garlic. Also grate the red bell pepper. Make shallow cuts in the honey gold potatoes and add them to the boiling salted water.
2. Cook the Potatoes: Cook the potatoes for about 30-35 minutes on medium heat. Test doneness by inserting a knife—the potatoes should pass the knife test. Once done, turn off the heat. Save about 2/3 cup of the boiling water and drain the rest. When the potatoes are cool enough to handle, peel off their skin.
3. Prepare the Tempering Spices: Heat 1 tablespoon of vegetable oil in a pan for about 30 seconds. Add 1 tsp fenugreek seeds and cook them for 30 seconds. Next, add 1 tablespoon brown mustard seeds and wait for them to start popping. If using, add the Thai chili peppers now.
4. Sauté Aromatics: Add the julienned onions to the pan and allow them to brown slightly. Then add the grated garlic and ginger and cook until fragrant. Following that, add the grated red bell pepper, mix well, and let it soften.
5. Add Spices and Tomato Sauce: Create a small well in the center of the pan and add turmeric powder, red chili powder, then stir in ½ cup tomato sauce. Mix thoroughly and cook for about 30 seconds.
6. Combine Potatoes and Seasoning: Add the parboiled and peeled potatoes to the spiced mixture. Add cumin-coriander powder, any remaining red chili powder, coconut palm sugar, and salt (if desired). Mix everything well.
7. Simmer the Dish: Pour in the reserved potato boiling water and cook on medium heat for about 5 minutes, allowing some of the water to evaporate and the flavors to meld.
8. Finish and Garnish: Stir in fresh lime juice, mix well, then transfer the Bombay potatoes to a serving bowl. Garnish generously with finely chopped cilantro and serve hot.

Notes

• Adjust the amount of red chili powder and Thai chili peppers to control the spice level according to your preference.
• Use unsalted tomato sauce to better control the saltiness of the dish.
• Peeling the potatoes after boiling ensures a smooth texture and allows the spices to better adhere to the potatoes.
• Save the potato boiling water to add moisture and help blend the flavors during final cooking.
• This dish pairs well with Indian breads like naan or as a side to other curry dishes.

Keywords: Bombay potatoes, Indian potatoes, spiced potatoes, vegetarian Indian recipe, honey gold potatoes, side dish, Indian cuisine