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Spicy Bombay Potatoes

Servings: 2 people
Cuisine: Indian
Course: Main Course
Time: 30 minutes
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Rate the Recipe:
Spicy, delicious, and absolutely lip-smacking. Sauted potatoes coated in a delectable masala. Try out my version of the ever-popular Bombay Potatoes that are easy to make at home.

Ingredients

  • 500 gm baby potatoes
  • 2 tsp salt
  • 4 tbsp oil
  • 1 bay leaf
  • 1 tsp mustard seeds (sarson)
  • 1 tsp cumin seeds (jeera)
  • 1 tsp fennel seeds (saunf)
  • 1 tsp crushed coriander seeds (dhania)
  • 1/4 tsp fenugreek seeds (methi dana)
  • 1/4 tsp asafoetida (hing)
  • 1 medium onion finely chopped
  • 1-2 chopped green chillies
  • 1 sprig curry leaves
  • 1" piece of ginger finely chopped
  • 1/2 tsp salt or to taste
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp cumin powder (jeera)
  • 1 tsp coriander powder (dhania)
  • 1/2 tsp turmeric powder (haldi)
  • 2 tbsp lemon juice
  • 2 tsp chopped green coriander leaves

Instructions

  • Wash and boil the baby potatoes in 2 tsp of salt. Peel and keep aside. If baby potatoes are not available, you can use regular-sized potatoes cut into bite-sized pieces.
  • Heat 4 tbsp of oil in a pan. Add in the potatoes and saute until they colorize. Remove and keep aside.
  • In the same oil, add a bay leaf, mustard seeds, cumin seeds, fennel seeds, crushed coriander seeds, fenugreek seeds, and asafoetida (hing). Allow them to crackle.
  • Add chopped onions, green chillies, curry leaves, and ginger. Saute until they change color.
  • Next, add the dry masalas – salt, Kashmiri red chilli powder, cumin powder, coriander powder, and turmeric powder. Mix.
  • Add about ½ cup water so that the masalas do not burn. Cook until the masala dries out a bit.
  • Now add in the potatoes. Mix until well-coated. Cook for 3-4 minutes so that the potatoes absorb the flavors.
  • Finish with lemon juice and chopped green coriander leaves.
  • The Bombay Potatoes are ready to serve. Garnish with some more chopped coriander leaves. Server hot with rotis or paranthas.

Video


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Monidipa Dutta.


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Spicy Bombay Potatoes