Description
Bombay Potatoes is a classic Indian side dish featuring tender, spiced potatoes cooked with aromatic spices like cumin, mustard seeds, curry powder, and turmeric. This vegan recipe includes a burst of fresh cilantro and lemon juice for a tangy finish, perfect for complementing any meal with vibrant flavors and a slightly crispy texture.
Ingredients
Scale
Potatoes
- 2 pounds potatoes, peeled and cut into bite-sized cubes
Spices & Aromatics
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Others
- 2 tablespoons tomato paste
- 1/4 cup water
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
- Parboil Potatoes: Bring a large pot of salted water to a boil and add the potato cubes. Boil for 8 to 10 minutes until they are just tender but not falling apart. Drain the potatoes and set them aside.
- Toast Seeds and Sauté Onion: Heat the vegetable oil in a large skillet over medium heat. Add the cumin and mustard seeds and cook until they begin to sizzle and pop, releasing their flavors. Add the finely chopped onion and cook for about 5 minutes until the onion is softened and lightly golden.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, ensuring they don’t burn but release their aromas into the oil.
- Add Spices: Mix in the curry powder, turmeric, paprika, chili powder, salt, and black pepper. Stir well to coat the onions with the spices and allow the mixture to cook for about a minute to intensify the flavors.
- Incorporate Tomato Paste: Add the tomato paste to the skillet and cook it in the spice mixture for 2 minutes. This step helps to deepen the flavor and slightly caramelize the tomato paste.
- Cook Potatoes in Spices: Add the parboiled potatoes to the skillet and toss them carefully to ensure they are evenly coated with the spiced onion mixture.
- Simmer and Crisp Potatoes: Pour in 1/4 cup of water and cook the potatoes for 10 to 15 minutes over medium heat, stirring occasionally. This cooking will finish the potatoes and allow the edges to crisp up slightly.
- Finish with Cilantro and Lemon: Remove the skillet from heat. Stir in the chopped fresh cilantro and lemon juice to brighten the flavors. Serve the Bombay Potatoes warm as a delicious side dish.
Notes
- Use waxy potatoes like Yukon Gold for best texture and to prevent them from falling apart.
- Adjust the chili powder amount to control the spice level according to your preference.
- For extra crispiness, let the potatoes sit undisturbed in the pan for a few minutes between stirring while cooking.
