Spicy Bombay Potatoes
User Reviews
4.9
177 reviews
Excellent
Spicy Bombay Potatoes
Report
Baby Potatoes cooked with aromatic spices, as a one-pot dish, are perfect to serve as an appetizer or a side dish. These delicious and easy Bombay Potatoes take just 20 minutes to make in the Instant Pot or on stovetop.
Share:
Ingredients
- 1 lb baby potatoes rinsed
- 2 tablespoon ghee or oil use oil for vegan
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon salt adjust to taste
- 1/3 cup water (3 tbsp for stovetop)
To finish
- 1 teaspoon dry mango powder (Amchur) or use extra lime juice
- 1/2 teaspoon garam masala
- 1/2 lime
- cilantro leaves to garnish (optional)
Spices
- 1 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon Ground Cumin (Jeera powder)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Kashmiri red chili powder mild, adjust to taste
Instructions
For Instant Pot
- Start the instant pot in Saute mode and heat ghee/oil in it. Add cumin seeds.
- Add potatoes and salt. Saute for 3-4 mins so they slightly brown on the sides.
- Add the spices and mix well with the potatoes. Then add water and stir it all up. (Don't wait much before adding water, else the spices can burn)
- Press Cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for for 4 mins.
- After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually.
- Add dry mango powder and garam masala. Change to sauté mode to dry any remaining water. It will just take 1-2 minutes. (Note: Turn off saute after 1-2 minutes and take the steel insert out of the instant pot, so it does not burn the bottom)
- Garnish with chopped cilantro and sprinkle lime juice while serving.
For Stovetop
- Boil the potatoes in water until almost tender. You want them to be just tender, do not overcook. Drain and put aside.
- In a pan, heat ghee/oil and add cumin seeds. Reduce heat and add the spices. Sauté for 30 seconds, be careful to not burn them.
- Add water and boiled potatoes. Mix well so the spices coat over the potatoes. Cover and cook for 5 minutes. The water will evaporate and the spices will coat the potatoes.
- Add dry mango powder (amchur), garam masala, cilantro and lime juice just before serving.
Notes
- Replacement for Dry Mango powder: This basically adds some tanginess to the potatoes. You can replace with more lime juice.
- Peeling Potatoes: I prefer to not peel the potatoes and get the nutrients in the skin. However you can choose to peel them.
- Too spicy? If you like less spice, then reduce/skip the red chili powder and add the garam masala at the end to taste.
- Vegan Variation: Skip ghee and use your favorite vegetable oil to make this vegan.
- Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Nutrition Information
Show Details
Calories
166kcal
(8%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
19mg
(6%)
Sodium
311mg
(13%)
Potassium
515mg
(15%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
200IU
(4%)
Vitamin C
25mg
(28%)
Calcium
30mg
(3%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 311mg | 13% |
| Potassium | 515mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 25mg | 28% |
| Calcium | 30mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
177 reviews
Excellent
Other Recipes
You'll Also Love
