The result is a dish of potatoes enveloped in a thick, almost dry curry-like sauce. It serves as an excellent side for curries and other Indian dishes, or you can prepare a larger portion to enjoy as a main course.

This spicy Indian potato recipe reflects my preferences and does not adhere to any specific regional variation of Bombay potatoes. Feel free to experiment by adding or substituting ingredients to match your taste. I hope you find this easy Bombay potatoes recipe to be just right as is!

There are various methods to prepare these spicy Bombay potatoes, but they generally follow a common sequence. First, the potatoes are parboiled and then fried, followed by seasoning with an array of Indian spices including cumin, curry powder, garam masala, turmeric, mustard seeds, red chili powder, tomato paste, and more.

1. Begin by thoroughly washing the potatoes under running water. You can choose to leave the skin on; if you do, make sure to scrub them well. You can use baby potatoes or cut larger potatoes into 1-inch cubes.
2. Place the potatoes in a large pot of water, adding salt and turmeric powder. The salt will season the potatoes, while the turmeric imparts a lovely yellow hue.
3. Cook the potatoes in the salted water for about 10 minutes or until tender. Check for doneness, as different potato varieties may require slightly different cooking times.
4. Once cooked, drain the potatoes in a colander and transfer them to a large mixing bowl.
5. Add oil to a pot. When the oil is hot, add the drained potatoes and fry until they turn golden brown, which should take around five to seven minutes, depending on the size of the potatoes.

Note:

• For Bombay potatoes, opt for waxy potatoes with a firmer texture, as they are less likely to break apart during cooking.
• Fry the potatoes in small batches for even cooking and a beautiful golden color.

This Indian potato recipe is straightforward, primarily involving the cutting of potatoes and onions. The cooking process is where the magic happens!

1. Heat two tablespoons of olive oil in a large non-stick frying pan over low heat. Add the mustard seeds and fry for about a minute until they become aromatic. You can also add cumin seeds for an extra flavor boost.
2. Add the sliced onion and sauté with the mustard seeds until the onion turns translucent.
3. Finally, stir in the tomato paste (or puree) along with the ground spice mix as per the recipe. Cook for two to three minutes until the mixture is aromatic and well combined with the onions.

Note: Some cooks prefer adding minced fresh ginger and garlic. Feel free to experiment with this option or include curry leaves, which are commonly used in Southern Indian cooking.

1. Add the cooked potatoes to the pan and cook over low heat until the aromatic spices thicken and fully coat the potatoes. The texture should be pasty rather than watery.
2. For the finishing touch, mix in some chopped coriander leaves and kasuri methi to enhance the flavor before serving. Once done, transfer the Bombay potatoes to a serving plate.
3. Garnish with fresh coriander leaves for an appealing presentation. Bombay potatoes make a perfect side dish for Indian meals, served with Indian bread or as a main dish when prepared in larger quantities.

If you prefer a healthier option, here’s how to cook Bombay potatoes in the oven instead of frying:

1. Preheat the oven to 180°C (355°F).
2. Boil the potatoes using the same method as in Section 1. Once boiled, transfer them to a large mixing bowl.
3. Add the spice mix, sliced onions, and tomato paste to the potatoes, mixing thoroughly.
4. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
5. Roast the potatoes in the oven for about 40 minutes or until they become crispy and golden brown.

Note: This oven method offers a healthier alternative to frying while still achieving a delicious outcome.

Storing and reheating Bombay potatoes is simple. If you want to prepare them in advance, follow these steps:

Reheat

• Microwave: Place the potatoes in a microwave-safe dish, cover, and heat on low for about 30 seconds until hot.
• Oven: Preheat the oven to 180°C (350°F). Cover the potatoes with aluminum foil and bake for 15 minutes until heated through.
• Skillet or Frying Pan: Cook the potatoes over medium heat until warmed. You may need to add a bit of water to prevent sticking.

Storage:

• Allow the potatoes to cool to room temperature after cooking.
• Transfer them to an airtight container or ziplock bag.
• Store in the refrigerator for up to four days.

If you enjoy Indian cuisine, consider trying these popular recipes from the blog:

• Aloo Matar: A delightful vegetarian potato curry with peas, ready in just 30 minutes.
• Beef Masala: A quick and flavorful dish that pairs beautifully with white rotis, naans, rice, or parathas. You can speed up the cooking process using a pressure cooker.
• Chicken Peratal: A dry curry rich in classic Southern Indian flavors—spicy, complex, and savory.