Spicy Bombay Potatoes
User Reviews
4.9
Spicy Bombay Potatoes
Description
The Spicy Bombay Potatoes recipe features baby potatoes sautéed in ghee or oil with cumin seeds to release earthy aromas. The potatoes are briefly browned, then combined with a blend of ground Indian spices: coriander powder, cumin powder, turmeric, and mild Kashmiri red chili powder, which gives a balanced heat and color. Water is added to help cook through the potatoes via pressure cooking or stovetop simmering, resulting in a tender texture.
After cooking, the potatoes are enhanced with dry mango powder (amchur) or more lime juice for tanginess and garam masala for aromatic warmth. A garnish of cilantro and a squeeze of lime completes the dish with freshness and a citrus lift. The dish balances spice, tang, and rich ghee flavor with the softness of the potatoes.
Spicy Bombay Potatoes can be served as a flavorful side to other Indian dishes or by themselves for a vegetarian option. They go well with dals, rice, or flatbreads. The recipe notes suggest not peeling the potatoes to retain nutrients and using oil for a vegan variation. Adjust the red chili powder and garam masala to control spice levels.
Ingredients
- 1 lb baby potato rinsed
- 2 tablespoon ghee use oil for vegan, or oil
- 1 teaspoon cumin seeds aka Jeera
- 1/2 teaspoon salt adjust to taste
- 1/3 cup water (3 tbsp for stovetop)
To finish
- 1 teaspoon dry mango powder or use extra lime juice, aka amchur
- 1/2 teaspoon garam masala
- 1/2 lime
- cilantro to garnish (optional, leaves
Spices
- 1 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon cumin powder aka Jeera powder
- 1/2 teaspoon turmeric powder ground, aka 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
- Dry mango powder adds tang; substitue with lime juice if needed.
- Leaving potato skins preserves nutrients but peeling is optional.
- Reduce chili powder or add garam masala at the end to adjust spiciness.
- Use oil instead of ghee for a vegan-friendly dish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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