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Bombay potatoes(curried potatoes)

Bombay potatoes, an easy Indian potato recipe also know known as Bombay aloo.

A curried potato(Bombay aloo)recipe with cumin, coriander, and garam masala gives these cubed potatoes their quintessential Indian flavors.

Easy to make and a popular vegetarian/vegan potato side-dish, this curry potato will give you quite a few ideas for meals.

What to serve with bombay potatoes(bombay aloo)

  • The Indian potatoes make the perfect side-dish to naans and chapatis or roti paratha.
  • Smash up left-over of this curry potato for a breakfast omelet.

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Indian chicken curry dishes that goes well with the curry potatoes(Bombay aloo) recipe.

Chicken chukka dry curry

Chettinad chicken curry

Hyderabadi chicken curry

More curry potato recipes.

Sri Lankan potato curry.

Spicy dry potato curry(devilled potatoes).

Chickpea and potato curry

Aloo keema

Utensils and appliances needed.

Chopping board and knife.
A deep pan.
Skillet or frying pan.

Workflow to make Bombay potatoes.

Par-boil the potatoes.
Have all the ingredients ready.
Temper and combine ingredients as per recipe instruction.

Storing-

Store in a tight container with a lid, make sure to use old containers as these curried potatoes will stain.

Freezing-avoid freezing can be refrigerated for 2 days.

Heating- remove from the fridge, and let the curried potatoes reach room temperature, microwave for 30 seconds or warm in a frying pan using a teaspoon of oil.

Stop food waste by using the Bombay potatoes as a filling or as a side dish for your fried eggs in the morning.

RECIPE DIFFICULTY-EASY

How to make bombay potatoes

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

The ingredients mentioned below use standard measuring cups and spoons.

250g of potatoes(or two large potatoes)
2 tablespoons of vegetable oil
A sprig of curry leaves
1 teaspoon of mustard seeds
1 large onion sliced fine
2 green chilies, chopped or split in the middles
1/2 teaspoon of turmeric powder
1 teaspoon of red chili powder
1 teaspoon of cumin powder
1 teaspoon of coriander powder
1 medium-sized tomato chopped
1/2 teaspoon of garam masala
Salt to season

Method

3 ways to boil the potatoes.

Over stove top small potatoes over medium heat 15 minutes. Large potatoes 25 minutes.

Stovetop pressure cooker– 5 whistles over medium-high heat

Instant pot/multi cooker – 8 -10 minutes on high-pressure natural pressure release.

How to cook Indian curried potato recipe.

Choose a method convenient for you mentioned above and boil the potatoes with the skin.

Make sure the potatoes are not too tender as you would boil them for mashed potatoes.

Once the Potatoes are done, remove skin and cut the potatoes into large cubes(1-inch thick), set aside.

Have all your ingredients to make the Bombay potatoes ready. you can make grind your own cumin powder and coriander powder.

Or buy store-bought ones.

Place frying pan over low-medium heat, add curry leaves(a sprig)and mustard seeds(1tsp).

When the mustard seeds start popping and the sliced onions and saute till golden brown over low-medium fire.

Add the green chilies (1), turmeric(1/2tsp), coarse cumin-coriander powder, chili powder(1tsp), and finally the chopped tomatoes.

Reduce heat to low and saute for 2 minutes while breaking down the chopped tomato.

Add the potatoes, salt to season, mix and cook for further 3 minutes.

Cook until there is no moisture left and the potatoes are slightly roasted over a low-medium fire.

Once done, add the garam masala, combine and cook for another 2 minutes over low-medium fire.

Taste and season if necessary.

And serve warm.

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served bombay potatoes in a platter

Indian Bombay potatoes(cumin-coriander spiced).

Yield: 3
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Indian Bombay potatoes(cumin-coriander spiced).

Bombay potatoes, an easy Indian potato recipe also know known as Bombay aloo.

A curried potato(Bombay aloo)recipe with cumin, coriander, and garam masala gives these cubed potatoes their quintessential Indian flavors.

Ingredients

Instructions

3 ways to boil the potatoes.

Over stove top small potatoes over medium heat 15 minutes. Large potatoes 25 minutes.

Stovetop pressure cooker– 5 whistles over medium-high heat

Instant pot/multi cooker – 8 -10 minutes on high-pressure natural pressure release.

How to cook Indian curried potato recipe.

Choose a method convenient for you mentioned above and boil the potatoes with the skin.

Make sure the potatoes are not too tender as you would boil them for mashed potatoes.

Once the Potatoes are done, remove skin and cut the potatoes into large cubes(1-inch thick), set aside.

Have all your ingredients to make the Bombay potatoes ready. you can make grind your own cumin powder and coriander powder.

Or buy store-bought ones.

Place frying pan over low-medium heat, add curry leaves(a sprig)and mustard seeds(1tsp).

When the mustard seeds start popping and the sliced onions and saute till golden brown over low-medium fire.

Add the green chilies (1), turmeric(1/2tsp), coarse cumin-coriander powder, chili powder(1tsp), and finally the chopped tomatoes.

Reduce heat to low and saute for 2 minutes while breaking down the chopped tomato.

Add the potatoes, salt to season, mix and cook for further 3 minutes.

Cook until there is no moisture left and the potatoes are slightly roasted over a low-medium fire.

Once done, add the garam masala, combine and cook for another 2 minutes over low-medium fire.

Taste and season if necessary.

And serve warm.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 216mgCarbohydrates: 28gFiber: 4gSugar: 6gProtein: 4g

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