indian side dishes

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

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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!

You’d never imagine that potatoes and zucchini could taste so good!

Indian-Spiced Potatoes and Zucchini

(16 oz) potatoes

mustard seeds

cumin seeds

asafoetida

cayenne pepper

coriander powder

mango powder

salt

zucchini,

First boil the potatoes until soft. Peel and...

First boil the potatoes until soft. Peel and slice them into rounds.

Heat the oil in a large pan over...

Heat the oil in a large pan over medium heat. Add the mustard and cumin seeds and fry for 30 seconds or until the mustard seeds start to pop. Then add the asafoetida and garlic and fry, stirring continuously, for about 30 seconds or until the garlic is fragrant.

Add the remaining spices and mix well. Then...

Add the remaining spices and mix well. Then add the boiled potatoes and zucchini and carefully stir to coat the vegetable with the spices. Cover the pan with a lid and allow to steam, stirring occasionally, until the zucchini is tender – about 5 minutes. Serve as a side dish or alongside rice and naan or chapati.

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Bombay Potatoes

Indian-Spiced Potatoes and Zucchini

Top 2 indian side dishes recipes from across the web

The most viewed indian side dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bombay Potatoes

Indian-Spiced Potatoes and Zucchini

The most viewed indian side dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine