Best Ever Bombay Potatoes

Best Ever Bombay Potatoes
4.5 from 2 ratings
A restaurant dish and probably a hybrid of some of India's more popular homegrown potato recipes. I have to say this dish beats my own Punjabi cumin potatoes, and it goes with almost everything. Click here to see Indian Cooking, Simplified.
  • salt, to taste
  • 3 large potatoes (about 2 pounds total), halved
  • 2 large tomatoes
  • 1/2 ounce peeled ginger
  • 3 cloves garlic, peeled
  • 1/4 cup vegetable oil
  • 3/4 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 large onion, chopped roughly
  • 2/3 teaspoon turmeric
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 -3/4 teaspoon chili powder
  • large handful of chopped cilantro leaves
  1. Bring a large pot of salted water to a boil. Add the potatoes and boil until just tender, up to 30 minutes. Drain. When cool enough to handle, peel and chop into 1-inch cubes.
  2. Quarter 1 of the tomatoes. Blend together the ginger, garlic, and quartered tomato until smooth.
  3. Heat the oil in a large nonstick skillet. Add the cumin and mustard seeds, and once the cumin starts to darken, add the onion. Cook for 1 minute before adding the ginger and garlic mixture, the ground spices, and salt, to taste. Sauté gently until the garlic smells cooked, for 1-2 minutes.
  4. Cut the other tomato into slim wedges. Add the tomato wedges, stir well, and cook for 3-4 minutes. Tip in the potatoes and cook for 3-5 minutes to absorb the flavors. Taste and adjust the seasoning, stir in the chopped cilantro, and serve.