Spicy Bombay Potatoes
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.
Servings: 2 people
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.