Bombay Potatoes - Tasty Curried Potatoes Indian Style

mustard seeds

💰Cheaper: cumin seeds

Cumin seeds are more common and less expensive.

garam masala

💰Cheaper: curry powder

Curry powder is a more accessible spice blend.

cilantro

💰Cheaper: parsley

Parsley can be used for a similar fresh flavor.

green chili

💰Cheaper: red chili flakes

Red chili flakes provide heat and are easier to find.

In a large pan over high heat, add olive oil with half teaspoon of turmeric and a little salt. Fry the raw potatoes in the hot oil until they develop a nice crust. They will still be raw inside. Set aside.

In the same pan on medium heat, add more olive oil. Add the mustard seeds, garam masala, and one teaspoon turmeric. Fry for about 30 seconds then add chopped onion and sauté until it turns translucent, about 3-4 minutes.

Add the grated garlic, grated ginger, and chopped green chili (if using). Cook for another 1-2 minutes until fragrant. Add a cup and a half of water and the cup of tomato purée. Season with salt, taste as you go.

Return the sautéed potatoes, cook the potatoes, stirring occasionally so they don’t burn on the bottom. Cook for about 15-20 minutes covered with a lid until they are cooked inside. (If the sauce becomes too thick, add a little more water). Prick them with a small knife or skewer to check if they are tender.

Once the potatoes are fully cooked, remove the pan from the heat. Add chopped fresh coriander/cilantro leaves. Serve in a bowl and garnish with coriander leaves and julienne of green chili before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary