Description
Bombay Potatoes is a flavorful Indian-inspired dish featuring baby potatoes cooked with aromatic spices, onions, and tomatoes. This comforting and vibrant recipe highlights the perfect blend of mustard seeds, cumin, turmeric, coriander, and chili powder, creating a rich and spicy vegetable side dish ideal for any meal.
Ingredients
Scale
Potatoes
- 500 g baby potatoes, halved
Spices and Seasonings
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
Aromatics and Others
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 can (400 g) chopped tomatoes
- Fresh coriander leaves, chopped, for garnish
Instructions
- Boil Potatoes: Boil the halved baby potatoes in salted water for about 10 minutes or until just tender. Drain and set aside to prepare for the next stage.
- Toast Seeds: In a large frying pan, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds, cooking until they start to pop and release their aroma.
- Sauté Onions: Add the finely chopped onion to the pan and sauté until golden brown, developing a deep, sweet flavor foundation for the dish.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for another minute until fragrant and well combined with the onions.
- Incorporate Spices: Add ground turmeric, ground coriander, and chili powder to the pan. Stir thoroughly to coat the onion mixture evenly with the spices.
- Cook Tomatoes: Pour in the chopped tomatoes along with salt to taste. Cook the mixture, stirring occasionally, for about 5–7 minutes until it thickens and the flavors intensify.
- Add Potatoes: Add the boiled potatoes to the pan, mixing well to coat each piece with the spiced tomato mixture. Cook for an additional 5–10 minutes on low heat, allowing the flavors to meld beautifully.
- Final Adjustments and Garnish: Taste and adjust seasoning as needed. Remove from heat and garnish generously with fresh chopped coriander leaves before serving.
Notes
- Adjust chili powder according to your heat preference.
- Baby potatoes are preferred for their tender texture and even cooking.
- For a richer flavor, you can add a splash of lemon juice just before serving.
- This dish pairs exceptionally well with rice, naan, or as a side to grilled meats.
