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Authentic Bombay Potatoes Recipe

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4.5 from 111 reviews

Authentic Bombay Potatoes is a flavorful Indian side dish featuring tender boiled potatoes tossed in a fragrant blend of spices, sautéed with onions, garlic, ginger, and tomatoes, then garnished with fresh cilantro and a splash of lemon juice for brightness. This vibrant and aromatic recipe pairs perfectly with rice, naan, or chapati and brings a delicious taste of Bombay to your table.

Ingredients

Potatoes

  • 2 lbs (900g) potatoes (Yukon Gold or red)

Spices & Flavorings

  • 2 tbsp vegetable oil or ghee
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 large tomato, diced (or 1 tbsp tomato puree)
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp chili powder (adjust to taste)
  • Salt to taste
  • Fresh cilantro for garnish
  • Lemon juice for freshness (optional)

Instructions

  1. Boil Potatoes: Boil the potatoes until just tender. Drain, peel if desired, and cut into bite-sized cubes to prepare them for spicing and sautéing.
  2. Toast Seeds: Heat the oil or ghee in a large skillet over medium heat. Add cumin and mustard seeds and let them pop to release their aromatic flavors.
  3. Sauté Aromatics: Add the finely chopped onion, minced garlic, and grated ginger to the skillet. Sauté until the onion turns golden brown and the mixture is fragrant, building the flavor base.
  4. Add Spices: Stir in turmeric powder, garam masala, and chili powder. Cook for about 30 seconds to bloom the spices and enhance their flavor.
  5. Cook Tomatoes: Add the diced tomatoes (or tomato puree) and cook until they soften, creating a rich, saucy mixture that coats the potatoes.
  6. Toss Potatoes: Gently fold in the boiled potato cubes, ensuring they are evenly coated with the spiced tomato-onion mixture. Continue cooking for 5 to 7 minutes until the potatoes become slightly crispy and well infused with the spices.
  7. Season and Garnish: Season with salt to taste. Add a squeeze of fresh lemon juice for brightness, and garnish with freshly chopped cilantro before serving hot.
  8. Serve: Serve Bombay Potatoes hot as a delicious side dish alongside rice, naan, or chapati.

Notes

  • You can peel the potatoes after boiling if preferred, though leaving the skin adds texture and nutrients.
  • Adjust chili powder according to your spice tolerance to make the dish mild or spicy.
  • Using ghee instead of vegetable oil imparts a richer, authentic flavor.
  • Lemon juice is optional but recommended to add a fresh tangy contrast.
  • This dish stores well and can be reheated in a skillet for a bit of crispiness.

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