Go Back
+ servings
Bombay Potatoes Recipe
Print Recipe
4.67 from 3 votes

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
Cook Time15 minutes
Course: Side Dish
Cuisine: Indian
Keyword: chili flakes, curry, garam masala, potatoes
Servings: 4
Calories: 216kcal

Ingredients

  • 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.

Instructions

  • 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.

Nutrition

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