Spicy Bombay Potatoes

Name: Spicy Bombay Potatoes
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 500 gm baby potatoes; 2 tsp salt; 4 tbsp oil; 1 bay leaf; 1 tsp mustard seeds (sarson); 1 tsp cumin seeds (jeera); 1 tsp fennel seeds (saunf); 1 tsp crushed coriander seeds (dhania); 1/4 tsp fenugreek seeds (methi dana); 1/4 tsp asafoetida (hing); 1 medium onion finely chopped; 1 sprig curry leaves; 1 ” ginger finely chopped; 1-2 chopped green chillies; 1/2 tsp salt or to taste; 1 tsp Kashmiri red chilli powder; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp turmeric powder; 1/2 cup water; 2 tbsp lemon juice; 2 tbsp chopped green coriander leaves

Madhu Bindra @madhubindra

Spicy, delicious, and absolutely lip-smacking. Try out my version of the ever-popular Bombay Potatoes that are easy to make at home. Works great for tiffin boxes too. #PP #JS

Madhu Bindra @madhubindra

Spicy, delicious, and absolutely lip-smacking. Try out my version of the ever-popular Bombay Potatoes that are easy to make at home. Works great for tiffin boxes too. #PP #JS

Saved

Ingredients

30 minutes

2 people

500 gmbaby potatoes
2 tspsalt
4 tbspoil
1bay leaf
1 tspmustard seeds (sarson)
1 tspcumin seeds (jeera)
1 tspfennel seeds (saunf)
1 tspcrushed coriander seeds (dhania)
1/4 tspfenugreek seeds (methi dana)
1/4 tspasafoetida (hing)
1medium onion finely chopped
1 sprigcurry leaves
1” ginger finely chopped
1-2chopped green chillies
1/2 tspsalt or to taste
1 tspKashmiri red chilli powder
1 tspcumin powder
1 tspcoriander powder
1/2 tspturmeric powder
1/2 cupwater
2 tbsplemon juice
2 tbspchopped green coriander leaves

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Steps

30 minutes

1

Wash and boil the baby potatoes in salt. Peel and keep aside. If baby potatoes are not available, you can use regular sized potatoes cut into bite sized pieces.
2

Heat 4 tbsp of oil in a pan. Add in the potatoes and saute until they colorize. Remove and keep aside.
3

In the same oil, add a bay leaf, mustard seeds, cumin seeds, fennel seeds, crushed coriander seeds, fenugreek seeds, and asafoetida (hing). Allow them to crackle.
4

Add chopped onions, green chillies, curry leaves, and ginger. Saute until they change color.
5

Next, add the dry masalas - salt, Kashmiri red chilli powder, cumin powder, coriander powder, and turmeric powder. Mix.
6

Add ½ cup water so that the masalas do not burn. Cook until the masala dries out a bit.
7

Now add in the potatoes. Mix until well-coated. Cook for 3-4 minutes so that the potatoes absorb the flavors.
8

Finish with lemon juice and chopped green coriander leaves.
9

The Bombay Potatoes are ready to serve. Garnish with some more chopped coriander leaves. Server hot with rotis or paranthas.