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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/bombay-potatoes-recipe/