Bombay Potatoes Recipe (Indian Style Spicy Potatoes)
This easy Bombay Potatoes (Indian Style Spicy Potatoes) recipe is made using baby potatoes, onions, tomatoes, and a few basic Indian spices. Serve it with paratha or roti for a delicious meal.
Servings: 4 people
Ingredients
To Cook The Potatoes
- 1 pound baby potatoes 500 g, or regular potatoes cut into 1-inch pieces
- 2 teaspoons salt
- water as needed
For The Sabji
- 3 tablespoons oil
- 1 teaspoon brown mustard seeds (sarson)
- ¼ teaspoon fenugreek seeds (methi dana)
- 1 teaspoon cumin seeds (jeera)
- ¼ teaspoon asafetida (hing) skip for gluten-free
- 1 teaspoon crushed fennel seeds (saunf)
- 1 teaspoon crushed coriander seeds (dhaniya beej)
- 10-12 curry leaves
- ½ cup chopped red onions
- 1 teaspoon finely chopped ginger
- 2 teaspoons chopped green chilies
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon salt
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Cook The Potatoes
In A Stovetop Pressure Cooker
- Wash the potatoes and add them to a pressure cooker along with salt. Add water to cover the potatoes and cook for two whistles on high heat.
- Remove the pressure cooker from heat and let the pressure release naturally.
- Open the cooker and run the potatoes under cold water. Peel them and keep them aside.
In An Instant Pot
- Add the potatoes to the inner pot of the instant pot along with salt. Add water to cover them.
- Press PRESSURE COOK and set the timer to 4 minutes at high pressure. Once the timer goes off, do a 10-minute NPR followed by QPR.
- Open the lid and run the potatoes under cold water. Peel them and keep them aside.
- Note - You can choose to keep the skin of the potatoes if you wish to.
Make The Sabji
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds, fenugreek seeds, cumin seeds, asafoetida, fennel seeds, and coriander seeds, and let them crackle for 5-6 seconds.
- Add curry leaves and onions and saute until they turn light brown in color (5-6 minutes), stirring frequently.
- Add ginger and green chilies and saute for another minute.
- Now add coriander powder, turmeric powder, chili powder, and salt, and cook for 10-15 seconds, stirring continuously.
- Add ½ cup of water and cook for a minute.
- Now add the cooked potatoes to the pan and toss them well in the masala.
- Cook uncovered for 3-4 minutes, stirring a few times in between.
- Now add lime juice and mix well. Garnish the Bombay potatoes with cilantro and serve hot.
Video
Notes
Adjust the chilies as per your taste.
Nutrition
Calories: 107kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1495mg | Potassium: 557mg | Fiber: 4g | Sugar: 2g | Vitamin A: 404IU | Vitamin C: 76mg | Calcium: 40mg | Iron: 2mg
