These effortlessly delicious Bombay Potatoes are subtly seasoned with curry powder, pan-fried alongside tomatoes to perfection, resulting in a delightful golden-brown crust. Bursting with flavor, they make an excellent accompaniment to various Indian dishes, particularly complementing dal and rice.
Course Side Dish
Cuisine Indian
Keyword Indian Food
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Calories 117kcal
Ingredients
2tbspcoconut oil
1tspyellow mustard seeds
1tspof cumin seeds
2shallotsfinely diced
1tspgingergrated
½tspturmeric
4small potatoespeeled and cubed
½cuptomato puree
½ to 1tspcayenne pepper
2tspcurry powdertaste and add more if you wish
Pinchof salt to taste
2tbspcilantrooptional, for garnish
Instructions
Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
Heat the oil in the skillet. Add mustard seeds and shallots and toast for a 2-3 minutes until slightly soft. Add ginger and turmeric. Saute for 30 seconds, then add the potatoes.
Add a pinch of salt, mix and cover the skillet with a tight lid. Keep the heat to the lower side.
Add the tomato puree to the skillet along with the cayenne and curry powder and mix well. Continue cooking on medium low heat for another 10 minutes and place the lid back on the skillet, making sure to stir a few times during cooking. The potatoes at the bottom of the pan should crust a bit but they shouldn’t burn.
Once the potatoes are fully cooked, take the lid off and continue stir-frying, keep it at low heat. Add a pinch of salt to taste.
Turn off the heat and garnish with cilantro (but optional). Serve warm.