Best Ever Bombay Potatoes

Best Ever Bombay Potatoes
Staff Writer
Best Ever Bombay Potatoes
Emma Lee

Best Ever Bombay Potatoes

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.

4
Servings
24
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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 Teaspoons cumin seeds
  • 1 Teaspoon mustard seeds
  • 1 large onion, chopped roughly
  • 2/3 Teaspoons turmeric
  • 2 Teaspoons ground coriander
  • 1 Teaspoon ground cumin
  • 1 Teaspoon garam masala
  • 1/2-3/4 teaspoon chili powder
  • Large handful of chopped cilantro leaves

Directions

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.

Quarter 1 of the tomatoes. Blend together the ginger, garlic, and quartered tomato until smooth.

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.

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.

Nutritional Facts

Total Fat
1g
1%
Cholesterol
3mg
1%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Calcium, Ca
10mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
2µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Phosphorus, P
20mg
3%
Selenium, Se
1µg
2%
Sodium, Na
10mg
1%
Water
7g
0%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.