A yummy Indian side dish, Bombay potatoes are super simple to make, and family friendly to boot. The best ever Indian Spiced Roasties. The perfect partner for any curry recipe or to spice up your weekend roast!

Bombay potatoes

By Foodism Team

Oct, 23rd

169

Servings
2 persons
Cook Time
40 minutes
Ingredients
17 - 19

Ingredients

  • 13-15 units , Honey Gold Potatoes washe
  • 1 teaspoons , Vegetable Oil
  • 1 teaspoons , Fenugreek seeds
  • 1 tablespoons , Brown mustard seeds
  • 1 tablespoons , Cumin seeds
  • 1/4 units , Red onion julienned
  • 1 tablespoons , Grated garlic
  • 2 teaspoons , Grated ginger
  • 3 units , Thai chilli pepper deseeded (optional)
  • 1 grams , Red bell pepper
  • 1 teaspoons , Turmeric powder
  • 1 teaspoons , Red chilli powder
  • 1 grams , Tomato sauce unsalted
  • as per taste , Salt
  • 1 tablespoons , Cumin coriander powder
  • 1 teaspoons , Garam masala
  • 1 teaspoons , Coconut palm sugar
  • 1 teaspoons , Lime juice
  • 1 as per taste , Cilantro

Instructions

  • Boil 6 cups of water with a pinch of salt
  • Let the water boil and meanwhile cut the onions and grate the ginger, garli and red bell pepper.
  • Shallow cut the honey gold potatoes and add them to the water.
  • Cook the potatoes for about 30-35 minutes approximately on medium flame.
  • Check with a knife whether they are cooked and turn the heat off once they pass the knife test.
  • Save about 2/3 cup of the water and drain the rest
  • Save about 2/3 cup of the water and drain the rest
  • When the potatoes are cool to the touch, remove the skin
  • Take a pan, add oil and let it warm for 30 seconds
  • once the oil has heated up add the fenugreek seeds and let them cook for 30 seconds
  • Add the brown mustard seeds and wait for them to start popping ( You can also add Thai chili).
  • Add chopped onions in the pan and once they turn golden brown in colour add garlic and ginger.
  • Add grated bell pepper, mix well and let them soften
  • Later, add turmeric, red chili powder, tomato sauce and mix well
  • Let the ingredients cook for 30 seconds and then add the parboiled potatoes
  • Add cumin-coriander powder, red chili powder, coconut palm sugar and salt. Mix well
  • Add water saved from the boiling process and cook on medium heat for about 5 minutes until some of the water has dissipated
  • At last add few drops of lime juice and mix well
  • Transfer to a serving bowl, garnish with cilantro and enjoy!