Bombay Potatoes are a beloved Indian side dish that brings warmth and spice to any meal. I first tried making these at home after tasting them at my favorite local Indian restaurant. The combination of five different seeds, fresh herbs, and perfectly cooked potatoes creates something truly special. It’s an easy recipe that delivers restaurant-quality results right in your kitchen.
About the Recipe
This recipe takes basic ingredients and turns them into something extraordinary. The potatoes are first boiled with turmeric, then mixed with a blend of seeds and spices that give them their distinctive flavor. Fresh coriander and green chilies add brightness, while curry leaves bring an authentic touch. It’s the perfect way to spice up your regular potato side dish.
Why You’ll Love This Recipe
The best part about this recipe is how adaptable it is. You can adjust the spice level to suit your taste, and the ingredients are easy to find in most grocery stores. The cooking process is straightforward – if you can boil potatoes and stir a pan, you can make this dish. The end result gives you perfectly seasoned potatoes that are crispy on the outside and fluffy inside.
Bombay Potatoes
Cooking Tips
– Don’t overcook the potatoes – they should be just tender when pierced
– Toast the seeds until fragrant but not burnt
– Add the lemon juice just before serving for the freshest taste
– Let the potatoes drain well after boiling to avoid a mushy texture
Serving and Storing Suggestions
Serves 4-6 as a side dish. Total prep and cooking time: 45 minutes. Serve hot with rice, naan, or as part of an Indian meal. Leftovers keep well in the fridge for up to 3 days. Reheat in a pan with a splash of oil to restore crispiness.
Similar Recipes
- Jeera (Cumin) Potatoes
- Masala Aloo
- Potato Curry
- Spiced Roast Potatoes
Nutrient Benefits
Potatoes provide essential carbohydrates and vitamin C. The spice blend offers anti-inflammatory benefits, while curry leaves are rich in antioxidants. Fresh coriander adds vitamin K and A. This dish is naturally vegan and gluten-free.
Bombay Potatoes
Ingredients
- 2 Onions
- 2 Green Chillies
- 2 cups Fresh Coriander
- 450 gms New Potatoes
- 1 tsp Turmeric
- 4 tbsp Vegetable Oil
- 2 Dried Red Chillies
- 6 to 8 Curry Leaves
- 1/4 tsp Asafoetida
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 1/2 tsp Onion Seeds
- 1/2 tsp Fennel Seeds
- 1/2 tsp Nigella Seeds
- Lemon Juice (to taste)
- Salt as needed
Instructions
- Chop the onions and chillies finely and coarsely chop the coriander.
- Scrub the potatoes under cold running water and cut them into small pieces.
- Boil the potatoes in water with a little salt and 1/2 tsp of the turmeric for 10-15 minutes or until tender. Drain the potatoes well then mash them and set aside.
- Heat the oil in a frying pan and fry the dried chillies and curry leaves until the chillies are nearly burnt.
- Add the sliced onions, green chillies, fresh coriander and remaining turmeric to the pan, add the asafoetida, cumin, mustard, onion, fennel and nigella seeds. Cook, stirring occasionally, until the onions are soft.
- Fold in the potatoes and add a few drops of water. Cook over a low heat for about 10 minutes, stirring well to make sure the spices are evenly mixed.
- Add lemon juice to taste and serve immediately.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. Reduce or skip the green chilies and dried red chilies. The dish will still be flavorful from the other spices.
What if I can’t find curry leaves?
While curry leaves give an authentic flavor, you can skip them. The dish will still taste great with the other spices.
Can I use regular potatoes instead of new potatoes?
Regular potatoes work fine – just cut them into smaller, even pieces so they cook uniformly.
