Saturday, May 26, 2018

Bombay Potato - A spicy Indian potato curry with minimum fuss and great taste

Bombay potatoes is a unique recipe which carries an Indian name but you will not find it in any restaurants in India. Although virtually unknown in India, this dish is a very popular on Indian restaurant menus in other parts of the world. Crispy from outside, fluffy from inside this dish is considered a richly spiced one with Indian flavors in foreign countries but to a Bengali or an Indian this recipe is not that spicy. Spicy or not, this recipe is super tasty and super easy to make with minimum ingredients. If you are looking for an easy side dish to go with curry or korma, look no further than these tasty spuds! You can either cook it in oven or in non-sticky deep bottomed vessel. The preparation becomes crispier if you cook it in oven. Taste wise I could not find any difference. I have described both the procedures here.

Preparation Time: - 5 min
Cooking Time: - 1 hour if you cook in Oven otherwise about 40 min

Servings: - 4~5 persons (varies according to the consumption capacity)


  1. 1 kg medium sized potatoes. It is better to use waxy ones with thin skin. They hold the shape when boiling.
  2. 4 tbsp Ghee or vegetable oil. I personally prefer a mixture of 2 tbsp. Sunflower oil with 2 tbsp Ghee. Ghee adds to the aroma.
  3. 2 tsp Panch phoran mix. You can make yourself the mix from equal quantities of mustard seeds, cumin seeds, fennel seeds, nigella seeds and fenugreek seeds.
  4. 2 tsp Turmeric powder
  5. ½ tsp Black pepper powder or crushed whole black pepper
  6. ½ tsp Red Chilli powder (optional for spice lovers – I did not use it)
  7. 2 tbsp Tomato purée
  8. Salt to taste
  9. 300 ml of Natural yogurt or curd
  10. Few chopped coriander leaves for garnishing.


  1. Pre heat the oven at 180oC/ 350oF/ Gas Mark 4. You can skip this step if not using oven.
  2. Put the whole potatoes into a large saucepan of salted cold water, bring it to boil, then simmer until the potatoes are just cooked, but not tender; the time depends on the size of the potato, but average-sized ones should take about 15 minutes. This method is for oven use. If you do not want to use oven then boil the potatoes in a pressure cooker till one or two whistle.
  3. Drain the potatoes in a strainer and cut each one into approximately 4 cubed pieces. Rub about 1 tsp turmeric powder on them thoroughly and keep aside.
  4. Take a kadai / frying pan and heat the oil and ghee over high heat. To check the oil is hot enough, sprinkle few mustard seeds. If they pop the oil is ready. Now turn the burner to medium heat and add the panch phoran.
  5. Once the spices start crackling, add black pepper, salt, remaining turmeric powder and yogurt.
  6. Mix everything, sauté for 1 min and add tomato purée.
  7. Stir and mix properly.
  8. Add the potatoes to the pan. Mix everything thoroughly so that each potato piece gets a fair amount of spice coating. Cook for 2~3 minutes until the potatoes are smothered in the spices and appear to have crispy edges. They will look bright yellow in color.
  9. Now if you are using oven transfer the potatoes to a foil-lined rimmed baking sheet and roast in the oven for 30~40 minutes, flipping the potatoes once half-way through. Remove from the oven when the potatoes are fork-tender.
  10. If you are not using oven like me then cover the pan after step 8 and continue cooking. You need to stir occasionally so that the mixture does not get stuck in the bottom. It should take about 10~15 min for the potatoes to be fully done. If the mixture becomes too dry before the cooking is complete you may need to sprinkle a bit of water.
  11. Garnish with chopped coriander leave.

Your yummy Bombay potato is ready to be served hot now. It goes with any Indian meal, especially with Chicken curry and flavored rice or paratha. My son loves to have it solo with tomato ketchup.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.

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