Description
Bombay Potatoes is a classic Indian side dish featuring tender cubed potatoes cooked in a fragrant blend of spices, tomatoes, and fresh herbs. This vegetarian and gluten-free recipe offers a perfect balance of warmth and flavor, making it an ideal accompaniment to rice, naan, or grilled meats.
Ingredients
Scale
Vegetables
- 2 pounds potatoes peeled and cut into 1 inch cubes
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 cup diced tomatoes fresh or canned
- 1 green chili finely chopped (optional)
- 3 tablespoons fresh cilantro chopped
- Juice of half a lemon
Spices & Seasonings
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon salt or to taste
Other Ingredients
- 3 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 2 tablespoons water
Instructions
- Parboil the potatoes: Place the cubed potatoes in a pot of salted water and bring to a boil. Cook for about 8 minutes until just tender but still firm, then drain and set aside.
- Toast the seeds: Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and mustard seeds and cook for about 30 seconds until fragrant.
- Sauté the onion: Add the chopped onion and cook for 4 to 5 minutes until softened and lightly golden.
- Add aromatics: Stir in the garlic, ginger, and green chili and cook for 1 minute to release their flavors.
- Incorporate spices: Add curry powder, turmeric, coriander, paprika, and salt and stir for another 30 seconds, allowing the spices to bloom.
- Add tomatoes: Mix in the diced tomatoes and tomato paste and cook for 2 to 3 minutes until the mixture thickens slightly.
- Combine potatoes and simmer: Add the partially cooked potatoes and gently stir to coat them in the sauce. Add water, cover the skillet, and cook for 10 to 12 minutes, stirring occasionally, until the potatoes are tender and the sauce thickens.
- Finish with seasoning: Sprinkle garam masala over the potatoes and cook for another minute to meld the flavors.
- Garnish and serve: Remove from heat and finish with lemon juice and fresh cilantro before serving.
Notes
- Use waxy potatoes such as Yukon Gold for the best texture and flavor.
- Adjust the quantity of green chili to control the heat level to your preference.
- These potatoes make a great side dish and pair well with rice, naan, or grilled meats.
