There was a restaurant that I visited years ago for a low student budget meal that somewhat stuck to mind till date. That was also the first time I ever tasted ‘Bombay potatoes’. I have been told by friends from India that there is no such thing as ‘Bombay potatoes’ in India, perhaps it is just another name for stir-fry dish but regardless ‘Bombay potatoes’ is a common menu choice in most British-Indian restaurants. I loved the taste then and still salivate about it now. The fact that this can be done in less than 20 minutes means that it will appear again on our weeknight meal rotation.
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Spiced Bombay Potatoes
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
A simple Indian side dish perfect for weeknights or special occasions.
Serve alongside your favorite curry or enjoy on its own.
Ingredients
- 1 lbs (454 g) baby new potatoes
- 1 tsp ghee
- 2 tbsp canola oil
- few sprigs curry leaves
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 inch ginger
- 1 red chilli
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1/4 tsp turmeric
- Salt
- A small bunch of coriander leaves
Instructions
- Boil the potatoes in water until almost tender.
- Drain and put aside.
- In a wok, heat the ghee and canola oil together.
- Temper the curry leaves, chopped chilli, mustard seeds, ginger and cumin seeds until fragrant.
- Add in the coriander powder, chilli powder, and a dash of turmeric.
- Tip in the potatoes and stir-fry for a few more minutes until the potatoes are well coated with spices.
- Season with salt and add the coriander leaves.
- Serve warm.
Notes
- For extra flavor, roast the potatoes in the oven at 400°F (200°C) for 20 minutes before adding them to the wok.
- If you don’t have ghee, you can substitute with butter or vegetable oil.
- Store leftover potatoes in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
What makes these Bombay potatoes different from regular roasted potatoes?
The spice blend is what sets them apart. Turmeric, mustard seeds, cumin, and chili give the potatoes a warm, aromatic quality you won’t get from just salt and pepper.
Should I boil the potatoes before frying them?
Yes, parboiling the potatoes until just tender ensures a fluffy interior. After draining, let them dry briefly before adding them to the spiced oil so they crisp up properly.
Can I make Bombay potatoes less spicy?
Reduce or omit the chili powder and skip the fresh chilies. The other spices like turmeric, cumin, and mustard seeds still provide plenty of flavor without much heat.
Now this sounds delicious. Thanks for sharing this.
Simon