Bombay Potatoes
Indulge in the rich, aromatic experience of our Bombay potatoes recipe. From the bustling streets of Mumbai to your dinner table, these spiced potatoes are more than a side dish; they're a celebration of flavours and spices.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Potatoes (Peeled and diced)
- 2 tbsp Oil
- 1 Onion (Finely chopped)
- 2 cloves Garlic (Minced)
- 1- inch Ginger (Grated)
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Turmeric
- 1/2 tsp Chilli Powder (Adjust to taste)
- 400 g Canned Tomatoes
- Salt (To taste)
- Coriander
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat.
- 2
Add the cumin seeds and let them sizzle for a few seconds until they start to crackle.
- 3
Add the chopped onion and sauté until it turns translucent.
- 4
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- 5
Add the diced potatoes to the pan and stir well to coat them with the spices and aromatics.
- 6
Sprinkle in the ground coriander, ground cumin, turmeric, and chili powder. Mix everything thoroughly.
- 7
Pour in the chopped tomatoes and add salt to taste. Stir to combine all the ingredients.
- 8
Reduce the heat to low, cover the pan, and let the potatoes simmer for about 20-25 minutes or until they are tender. Stir occasionally to prevent sticking.
- 9
Once the potatoes are cooked through and the sauce has thickened, remove from heat.
- 10
Garnish with fresh coriander leaves.