Bombay Potatoes Recipe (Bombay Aloo)
Bombay potatoes are a wonderfully spicy Indian dish of curried potatoes cooked with lots of aromatic spices, great as a side for many meals.
Prep Time5 minutes mins
Cook Time15 minutes mins
Course: Side Dish
Cuisine: Indian
Keyword: chili flakes, curry, garam masala, potatoes
Servings: 4
Calories: 216kcal
- 1.5 pounds baby potatoes
- 2 tablespoons ghee clarified butter, or use vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 1 teaspoon mango powder amchoor - or use 1 teaspoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon coarsely ground chili flakes Kashmiri is great
- ½ teaspoon ground cumin
- Salt to taste
- Juice from half a lime about 1 tablespoon – use lemon juice if preferred
- For Garnish. Chili flakes, fresh chopped cilantro.
Add the baby potatoes to a small pot and cover with water. Bring to a boil on the stovetop and boil for 10 minutes, or until the potatoes are softened through.
Cool. If desired, you can peel them and slice them in half, or just leave them whole, depending on the size and how you want to serve them.
Heat the vegetable oil in a large pan to medium heat. Add the mustard seeds and cumin seeds and cook 1-2 minutes, or until the seeds start to pop.
Add the softened potatoes along with the spices. If the potatoes are too dry, add 2 tablespoon water and stir. Toss to coat and cook 2-3 minutes, until the potatoes crisp up to your liking.
Remove from heat and squeeze fresh lime or lemon juice over them. Garnish and serve.
Calories: 216kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 21mg | Potassium: 766mg | Fiber: 5g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 2mg