Bombay Potatoes | How to Make Bombay Potatoes
Bombay Potatoes Recipe with step by step pictures. Potato curry made with onions, tomatoes and spices. This goes well with roti or rice.
Ingredients
- 3 large Potato cubed and parboiled
- 1 Onion sliced
- 2 Tomato chopped
- 1 teaspoon Cumin seeds / Jeerakam
- 1 teaspoon Mustard seeds / Kaduku
- 2 teaspoon Fennel seeds / Sombu / Perujeerakam
- 1 inch Cinnamon / Pattai
- 1 tablespoon Ginger chopped finely
- 1 tablespoon Garlic chopped finely
- 1 Green chilli chopped finely
- 1 teaspoon Chilli powder
- 1 tablespoon Coriander powder / Malli podi
- 1 teaspoon Turmeric powder / Manjal podi
- 1 sprig Curry leaves
- Coriander leaves / Cilantro-for garnishing
- Salt to taste
- 3 tablespoon Oil
Instructions
- Heat some water in a saucepan and cook the cubed potatoes till half cooked. drain and set aside.
- Heat oil in a kadai and crackle some fennel seeds and cinnamon.
- Add in cumin seeds and mustard seeds. Add in ginger, garlic and green chilli and mix well.
- Sprinkle in turmeric, chilli and coriander powder. Cook this for 30 sec.
- Add in onions and cook for 3 mins. Add in cooked potatoes and mix well. So that each potato is coated with the masala.
- Season in salt and a ½ cup of water. Cover and cook on a low flame for 10 mins.
- Add in tomatoes and mix well. Cook this for 5 mins.
- Add in curry leaves and cilantro. Toss well to coat.
- Serve hot with rice and any curry.
Nutrition
Nutrition Facts
Bombay Potatoes | How to Make Bombay Potatoes
Serving Size
1 servings
Amount per Serving
Calories
337
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Sodium
67
mg
3
%
Potassium
1376
mg
39
%
Carbohydrates
55
g
18
%
Fiber
8
g
33
%
Sugar
5
g
6
%
Protein
7
g
14
%
Vitamin A
686
IU
14
%
Vitamin C
77
mg
93
%
Calcium
53
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.