bombay potatoes

Crispy on the outside, fluffy on the inside, and richly spiced with Indian flavors -- this Bombay Potatoes recipe is the perfect side dish for any Indian meal!

Bombay Potatoes

potatoes

kosher salt, divided

turmeric

vegetable oil

black mustard seed

curry powder

garam masala

parsley leaves

Preheat the oven to 400 degrees Fahrenheit. Place...

Preheat the oven to 400 degrees Fahrenheit. Place the potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and enough water to cover by one inch. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer to a large bowl.

Add the oil, mustard seed, curry powder, garam...

Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with potatoes. Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the pre-heated oven for 30 to 40 minutes, flipping the potatoes once half-way through. Remove from oven once the potatoes are fork-tender. Serve hot.

Optionally garnish with parsley leaves

https://mediavine-res.cloudinary.com/video/upload/efvtofua7xnpuhule39n.mp4

Crispy on the outside, fluffy on the inside, and richly spiced with Indian flavors — this Bombay Potatoes recipe is the perfect side dish for any Indian meal!

The epic homemade gravy and sizzling Bombay-style potatoes are the best.

Spiced Roast Chicken

1.4 kg higher-welfare chicken

garlic finely grated

ginger

fresh red chilli finely grated

tomato puree

coriander

cumin

natural yoghurt

lemon

onions

cinnamon

cloves

white wine vinegar

Worcestershire sauce

flour

500 ml organic chicken stock

fat-free natural yoghurt to serve, optional

800 g new potatoes

olive oil

black mustard seeds

cumin seeds

garlic

red chilli deseeded and finely sliced

tomatoes

Spiced roast chicken

Enjoy Bombay potatoes as a brilliant side dish to an epic feast. These Indian-style potatoes made with nuggets of juicy tomato are super-easy to make, spicy and moreish

Bombay potatoes

ginger, grated

garlic cloves

vine tomatoes, halved, deseeded and chopped

new potatoes, halved

sunflower oil

onion,

green chillies, halved, deseeded and thinly sliced

tsp black mustard seeds

tsp coriander

tsp cumin

tsp garam masala

coriander,

Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.

Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.

Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.

Serve these potatoes as part of an Indian buffet, or as a side dish for grilled meat

Spicy potatoes

potato

tsp mustard seed

frozen pea

Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.

Baby potatoes coated with a potpourri of Indian spices, and cooked till they are golden crisp, these Spicy Bombay Potatoes make for a finger-licking good appetizer, and are a perfect sidekick to any curry or roasted entree. Make them in the Instant Pot, Air Fryer or oven and enjoy this gluten-free and vegan side dish.

Bombay Potatoes - Instant Pot/ Air Fryer/ Oven

lb baby potatoes (yukon gold

tbsp olive or avocado oil

salt

chili

tsp amchur ((dry mango powder))

tsp chaat masala

lemon juice ((about ½ lemon), or lime)

cilantro (chopped)

Prep: Wash and dry baby potatoes.

Boil/Steam Potatoes: Add potatoes in the Instant Pot along with 1 cup water and ½ tsp salt. Close lid and pressure cook for 5 mins at high pressure.

Release Pressure: Once done, release pressure manually (QR), by turning the vent to &#x27;Venting&#x27; position in Duo models, or pressing down the pressure vent in Ultra models. Open the lid when the pin drops. Remove potatoes, drain the water and wipe the pot dry.

Saute: Turn on Saute and wait for it to display &#x27;hot&#x27;. Meanwhile, cut the potatoes in half.  Cut the larger ones in thirds or quarters. Add oil, then potatoes.  Saute the potatoes for 3-4 minutes, till they start browning. Stir 1-2 times in between.

Add spices: Once the potatoes have crisped on both sides, add spices along with a few tablespoons of water. This allows the spices to coat the potatoes evenly and also prevents them from burning.  Stir for 30 seconds, then turn off saute.

Garnish and Serve: Squeeze juice of ½ a lemon and add chopped cilantro. Serve warm as an appetizer, or a side dish.

Instant Pot Bombay Potatoes (Total time = 25 mins)

Note: If using pre-cooked/boiled potatoes, skip to step #3

Prep &amp; Cook: Wash and dry the baby potatoes. Cut them in half. Toss them with olive oil and salt.  Place them cut side down in the fryer basket. Cook them in at 400°F for about 10-12 minutes. 

Check for doneness: The potatoes should be about 80% done by then.  Check with a knife, it should go through the potato with a little resistance. If potatoes aren’t there yet, put them back in for another 3-5 minutes.

Season: After that, remove them from the basket into a mixing bowl. Add a tablespoon of avocado or olive oil and toss to coat the potatoes. Then, toss them with all the spices.  Mixing them in a bowl allows the seasoning to stick to the potatoes.

Crisp: Spread them out evenly in the fryer basket. Cook at 400°F for 5 minutes. Remove the basket and give it a good shake, put it back and cook for another 5 mins, or until potatoes form a golden crisp crust.

Garnish: Garnish with lemon juice and chopped cilantro. Cool 5 minutes before serving. Enjoy!

Alternatively, you can crisp them using the Mealthy Crisplid.  Simply, season the cooked potatoes with oil and spices, spread them in a single layer in the fryer basket and crisp at 425°F for 8 minutes, or until golden crisp.

Air Fryer Bombay Potatoes (Total time = 25 mins)

Note: If using pre-cooked/boiled potatoes, skip to step #4

Prep &amp; Bake: Pre-heat oven at 400°F. Meanwhile, wash and dry the baby potatoes.  Cut them in half.  Toss them with avocado or olive oil and salt. Spread them out on a lined baking sheet and cook them in a pre-heated oven at 400°F for about 15 minutes. 

Check for doneness: The potatoes should be about 80% done by then.  Check them with a fork, else put them back in for another 5 minutes.

Season: Remove them from the oven and drizzle another tablespoon of olive oil and coat the potatoes. Then add coriander, cumin, kashmiri chili powder, amchur (dry mango powder), chaat masala and turmeric, and mix well. Coating them with oil helps the seasoning stick to the potatoes.

Roast: Spread them out evenly. Place the baking sheet back in the oven, at the bottom rack, for another 15-20 minutes, or until they form a golden crisp crust.

Oven Roasted Bombay Potatoes (Total time = 30 mins)

This fragrant, Indian-spiced potato dish makes the perfect accompaniment to simple grilled fish and veggies. 

spring onions

red chilli

mustard seeds

We guarantee you’ve never eaten curried potatoes this good - they’re the perfect fusion of Indian curry and Irish ingenuity. They will not be beaten.

Irish Bombay Potatoes

35 oz potato ((35 oz = 1 kg))

tomato paste

curry paste

basil, fresh ((or 1 tbsp dried basil))

tbsp white vinegar malt vinegar to serve))

garlic powder ((or 1 clove fresh garlic))

Heat up oven to 200°C/390°F.

Up to you if you peel the potatoes. Quarter the potatoes and place in large bowl. Add the salt, tomato paste, curry paste, curry powder, and oil. Give it all a good mix and make sure each potato is well covered.

Layer the potatoes over a large oven tray and place in oven.

After 15 minutes, remove from oven and (if using) add the dried basil and garlic. Roughly flip the potatoes and ensure the basil is mixed in. Cook for another 10-15 minutes - the potatoes should be easy to pierce with a fork. If using fresh basil and garlic, add about five minutes before the end of cooking, once again making sure it is all mixed in.

Serve (with vinegar if desired) as a side dish or with dips like yoghurt, hummus or creme fraiche.

To get an even crispier yet still fluffy texture to the potatoes, follow the first steps of preparation as above. After cooking for 15 minutes, remove the potatoes from the oven. Add the dried basil and garlic (if using) Let cool for five minutes, then put them back in the oven for a further five minutes. Remove them again and let cool, followed by another five minutes of cooking. Repeat twice more, adding the fresh basil and garlic (if using) before the final five minutes. These Bombay potatoes are unbeatable.

Method Two:

Bombay potatoes are Indian style spiced potatoes, cooked with plenty of spices, onions, tomatoes and curry leaves.

Bombay Potatoes Recipe (Bombay Aloo)

potatoes ((1.1 pounds, baby or

green chilli ((chili peppers, Thai/ Indian

ginger (grated

garlic (grated

curry leaves

Kashmiri red chilli powder

Turmeric

Garam masala ((adjust to taste, ½

Cumin Powder ((adjust to taste))

Coriander powder ((adjust to taste))

Fennel powder

Salt

Mustard seeds ((leave out if you don’t have))

Cumin seeds ((optional))

Wash the potatoes well under running water. If you want to keep the skin on, brush the potatoes well and rinse else peel the potatoes. If you are using large potatoes, dice them to 1½ inch sizes.

Add them to a pot with 3 cups water, 1 teaspoon salt and turmeric (optional).  Optionally you may add garam masala and little red chilli powder too to flavor up your aloo.

Bring the water to a rolling boil and reduce the heat to medium. Boil until the potatoes are fork tender but not mushy. Turn off and remove the potatoes from water. Cool completely. While the potatoes boil, chop the onions, tomatoes, ginger, garlic and chili.

Boil Potatoes

Pour 2 tablespoons oil to a hot pan. When the oil is hot enough, add the potatoes and fry them until golden and crisp. Remove them to a plate.

Pour another tablespoon oil to the pan and add mustard and cumin seeds. When the seeds begin to splutter, stir in the curry leaves.

Add onions, salt and green chilies. Saute on a medium high heat until they turn golden.

Lower the heat. Add ginger garlic and saute for a minute. Stir in all the ground spices - red chili powder, turmeric, garam masala, cumin powder, coriander powder &amp; fennel powder.

Add the tomatoes and saute until they turn mushy and soft. Reduce the heat and saute the onion tomato masala for a few more minutes until aromatic.

Transfer the fried potatoes and pour half cup hot water. Mix well and bring the potatoes to the center of the pan. Taste test and adjust the salt. Cover them with the onion tomato masala. (Check the pictures)

Cover and cook on a low heat for 5 to 6 mins so the potatoes absorb the flavors. Make sure you don&#39;t overcook the potatoes as they can easily turn mushy.

Turn off the heat and garnish coriander leaves. Serve Bombay potatoes with rice, roti or chapati. You can also mash them slightly and fill your sandwiches and wraps.

How to make Bombay Potatoes

https://www.youtube.com/watch?v=_PPqE2bNwaA

Bombay potatoes are restaurant style spiced potatoes. Find the full written recipe here on our blog:
https://www.indianhealthyrecipes.com/bombay-potatoes/

Bombay Potatoes (Bombay Aloo)

These easy, tasty Bombay Potatoes are simply spiced with curry powder and pan-fried with tomatoes until they develop a delicious, golden-brown crust. They pack a wallop of flavor and they are a great side to any Indian dish, especially dal and rice.

coconut oil

shallots ((finely diced))

tsp ginger ((grated))

potatoes ((or red,

tomato puree tomatoes

cayenne

curry powder ((taste and use more if you wish))

cilantro ((optional, for garnish))

Heat the oil in the wok or skillet. Add mustard seeds and, when they sputter, add the shallots and saute for a couple of minutes until slightly soft. Add ginger and turmeric. Saute for 30 seconds, then add the potatoes.

Add a dash of salt, mix in, then cover the skillet or wok with a tight lid. Let the potatoes cook over medium to low heat for 6-8 minutes or until they are about halfway cooked. Stir a few times during cooking to ensure they don&#039;t burn. This shouldn&#039;t happen if you keep the heat to the lower side.

Add the tomato puree to the skillet along with the cayenne and curry powder. Mix well. Place the lid back on the skillet and continue cooking on medium low heat for another 10 minutes, again stirring a few times during cooking. The potatoes at the bottom of the pan should crust a bit but they shouldn&#039;t burn.

Once the potatoes are cooked, take the lid off and continue stir-frying, now over medium-high heat, for two minutes. Add salt to taste.

Turn off the heat and garnish with cilantro, if using. Serve hot.

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Top 9 bombay potatoes recipes from across the web

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Top Tags

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The most viewed bombay potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine