Indian Bombay Potatoes Recipe

Bombay New Potato Tejal's Kitchen

WEBJan 5, 2021 · Add the chilli, turmeric, ground coriander, ground cumin and salt to the pan. Then pour in 400ml of water and stir well. Bring to a boil …

1. Wash the new potatoes the cut in half, with the bigger ones you may need to cut into 1/3 or 1/4. Keep the skin on as I think it tastes much better.
2. Into a medium size saucepan add the oil and heat, after about 30 seconds or so add the mustard seeds and cumin seeds. Allow both seeds to sizzle and the mustard seeds might start to pop a little.
3. Add the potatoes to the pan and toss until the potatoes are slightly coated with the oil and seeds.
4. Add the chilli, turmeric, ground coriander, ground cumin and salt to the pan. Then pour in 400ml of water and stir well. Bring to a boil and allow to simmer covered for about 10 minutes. Add the tomato passata or chopped tomatoes, recover and cooked for a further 10 minutes.

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Authentic Bombay Potatoes (Spicy Indian Potatoes)

WEBOct 9, 2023 · Add quartered potatoes to a pot of water along with a pinch of turmeric and salt. Bring to a rolling boil, and parboil the potatoes until …

1. Bring a pot of water to boil along with 1 tsp of turmeric powder. Quarter the potatoes (no need to peel) and drop them into the water once you start to see bubbles appear in the water. Boil for about 10-15 minutesNote: At the 10 minute mark, take a fork and poke your potatoes. If the fork goes through cleanly, you're good to go. If they don't, let them cook a bit more, checking every minute using the same technique. You don't want to over boil them.
2. In a medium sized bowl (that can hold all the potatoes) add the chickpea flour, remaining turmeric, salt, and red chili powder and give it a good whisk.
3. Once the potatoes are done boiling, remove from heat using a colander or slotted spoon. Rinse the potatoes under cold water to stop them from further cooking and peel the potatoes (the peels should come right off)

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