Delicious Bombay Potatoes
If you’re craving a flavorful and comforting side dish, Bombay Potatoes (also known as Bombay Aloo) are here to spice up your plate! This popular Indian dish features tender potatoes tossed in a bold blend of spices, making it the perfect companion to curries, rice, flatbreads—or even as a stand-alone snack.
What Are Bombay Potatoes?
Originating from Indian cuisine, Bombay Potatoes are a dry-style potato curry typically cooked with mustard seeds, turmeric, cumin, coriander, and sometimes tomato or onion for extra richness. They are quick to prepare and pack a punch of flavor with every bite. Whether you serve them hot or at room temperature, they’re always a hit!
Ingredients
- 4 medium potatoes (Yukon Gold or red potatoes work great)
- 2 tbsp oil (vegetable or mustard oil)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion, finely chopped (optional)
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder (or paprika for milder heat)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Juice of half a lemon
Instructions
- Boil the Potatoes
Peel and cube the potatoes, then boil them in salted water until just tender (about 10–12 minutes). Drain and set aside. - Tempering the Spices
Heat oil in a pan over medium heat. Add mustard seeds and let them pop. Then add cumin seeds and let them sizzle for a few seconds. - Add Aromatics
Stir in chopped onion (if using) and sauté until golden. Add garlic, ginger, and green chilies. Cook for 1–2 minutes until fragrant. - Spice It Up
Add turmeric, coriander, chili powder, and salt. Stir to coat the onions and aromatics with the spices. - Toss the Potatoes
Add the boiled potatoes to the pan. Mix well so they are fully coated with the spiced oil. Cook for 5–7 minutes, allowing them to get slightly crispy on the edges. - Finish with Flair
Sprinkle garam masala, a squeeze of lemon juice, and fresh chopped cilantro. Give it a final mix and serve warm.
Serving Suggestions
- Pair with naan, chapati, or parathas
- Serve as a side with dal, chana masala, or paneer curry
- Add to wraps or buddha bowls for a spicy twist
- Enjoy them as an appetizer with chutney or yogurt
Tips and Variations
- Make it saucy: Add chopped tomatoes or a splash of water if you prefer a slightly saucier version.
- Add peas: Green peas pair beautifully and add color and sweetness.
- Roast them: For an extra crispy texture, roast the boiled potatoes before tossing them in the spices.
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