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Spicy Bombay Potatoes
4.9 from 177 votes

Spicy Bombay Potatoes

Spicy Bombay Potatoes are sautéed baby potatoes cooked with aromatic Indian spices including cumin seeds, coriander powder, turmeric, and Kashmiri red chili powder. The recipe finishes with dry mango powder and garam masala to add tangy and warm flavors. Cooking in ghee or oil enhances richness, and a sprinkle of fresh lime juice and cilantro adds brightness. This dish features tender potatoes infused with vibrant spices, ideal as a side or vegetarian entrée.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Calories: 166 kcal
Course: Side Dish, Appetizer, Snacks
Cuisine: Indian

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
    Cup of Yum
  1. Start the instant pot in Saute mode and heat ghee/oil in it. Add cumin seeds. 
  2. Add potatoes and salt. Saute for 3-4 mins so they slightly brown on the sides. 
  3. 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)
  4. 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.
  5. After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually.
  6. 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)
  7. Garnish with chopped cilantro and sprinkle lime juice while serving.  
For Stovetop
  1. Boil the potatoes in water until almost tender. You want them to be just tender, do not overcook. Drain and put aside. 
  2. 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. 
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 166

% 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.