Bombay potatoes
4 servings
30 minutes
Bombay potatoes are a classic Indian dish infused with the aromas of spices and the warmth of home cooking. Its history traces back to the streets of Mumbai, where street vendors skillfully transform ordinary potatoes into a delightful side dish. Large chunks of potato fried in a mix of cumin, coriander, and turmeric absorb the richness of the spices, creating a deeply rich flavor. Ginger and garlic add brightness to the dish, while the spiciness of chili peppers awakens the appetite. Fresh tomatoes are added at the end to soften the sharpness of the spices and bring a pleasant tanginess. Bombay potatoes pair perfectly with curry or serve as a standalone snack. Their characteristic golden crust and rich aroma make this dish indispensable on an Indian table, reminiscent of warm evenings spent over heartfelt meals.
1
Peel the potatoes and cut them into large pieces about 3 cm in size.
- Potato: 500 g
2
Separate the stems of the cilantro, wash them well, and chop finely. Set aside the leaves for serving.
- Fresh cilantro (coriander): 1 bunch
3
Rinse the potatoes with water. Add salt and boil for about 6-7 minutes until the potatoes are almost done. Drain the water and let them dry in a colander.
- Potato: 500 g
- Sea salt: to taste
4
In a dry pan, roast cumin and coriander for about 2 minutes until fragrant but do not let them burn. Grind them in a mortar with a pinch of salt.
- Cumin: 1 tablespoon
- Coriander seeds: 1 tablespoon
- Sea salt: to taste
5
Peel a piece of ginger about 2-3 cm and slice it thinly. Crush the garlic with a knife and chop it coarsely. Add chili to taste, also chop it coarsely after removing the seeds.
- Ginger: 100 g
- Garlic: 3 cloves
- Chili pepper: to taste
6
Cut the tomatoes into 6 pieces and remove the flesh with seeds.
- Tomatoes: 4 pieces
7
Fry garlic, ginger, and chili in vegetable oil, adding ground spices, turmeric, chopped cilantro stems, and black mustard seeds. Pour in 200 ml of vegetable broth and simmer for about 1 minute.
- Garlic: 3 cloves
- Ginger: 100 g
- Chili pepper: to taste
- Cumin: 1 tablespoon
- Coriander seeds: 1 tablespoon
- Turmeric: 1 tablespoon
- Fresh cilantro (coriander): 1 bunch
- Vegetable broth: 200 ml
8
Add tomatoes, mix well, and simmer for a few more minutes.
- Tomatoes: 4 pieces
9
After that, add the boiled potatoes, mix well, and simmer for about 5-6 minutes until the potatoes are fully cooked.
- Potato: 500 g
10
Serve the dish sprinkled with cilantro leaves as a standalone dish or as a side to curry.
- Fresh cilantro (coriander): 1 bunch
