Bombay Potatoes
Experience the vibrant flavors of Indian cuisine with this classic Bombay Potatoes recipe—a spicy, aromatic dish that’s perfect as a side or a savory vegetarian main. Baby potatoes are boiled until tender, then coated in a rich tomato-based sauce infused with fragrant spices like garam masala, cumin, coriander, and turmeric. A sizzling tempering of mustard seeds and cumin seeds starts the dish off with a burst of flavor, while garlic, ginger, and onions add depth and warmth. This easy-to-make recipe is finished with fresh cilantro for a bright, herbaceous touch. Ready in just 40 minutes, Bombay Potatoes pair beautifully with naan, roti, or steamed rice, making them an irresistible addition to your weeknight dinner or celebration spread.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 teaspoon, grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 200 grams canned diced tomatoes
- 2 tablespoons, finely chopped fresh cilantro
- 1 teaspoon (adjust to taste) salt
- 100 ml water
Instructions
Wash the baby potatoes thoroughly and boil them in salted water for 10-15 minutes until tender. Drain and allow them to cool slightly, then peel (if desired) and cut them in half.
Heat the vegetable oil in a large frying pan or wok over medium heat.
Add the cumin seeds and mustard seeds to the hot oil and cook until they start to sizzle and pop, about 30 seconds.
Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until golden brown.
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
Lower the heat slightly and add the ground turmeric, ground coriander, ground cumin, garam masala, and red chili powder. Stir to coat the onions and release the spices' aroma, about 1 minute.
Add the canned diced tomatoes and cook for 3-5 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate from the sauce.
Stir in the boiled and halved potatoes, ensuring they are well coated with the spice mixture.
Add 100 ml of water and the salt. Stir well and simmer for 5-7 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Garnish with finely chopped fresh cilantro before serving.
Serve hot as a side dish with naan, roti, or steamed rice.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2671 mg | 116% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 17.0 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3064 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
