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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.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 337kcal

Ingredients

  • 3 large Potato cubed and parboiled
  • 1 Onion sliced
  • 2 Tomato chopped
  • 1 tsp Cumin seeds / Jeerakam
  • 1 tsp Mustard seeds / Kaduku
  • 2 tsp Fennel seeds / Sombu / Perujeerakam
  • 1 inch Cinnamon / Pattai
  • 1 tbsp Ginger chopped finely
  • 1 tbsp Garlic chopped finely
  • 1 Green chilli chopped finely
  • 1 tsp Chilli powder
  • 1 tbsp Coriander powder / Malli podi
  • 1 tsp Turmeric powder / Manjal podi
  • 1 sprig Curry leaves
  • Coriander leaves / Cilantro-for garnishing
  • Salt to taste
  • 3 tbsp 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

Serving: 1servings | Calories: 337kcal | Carbohydrates: 55g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 67mg | Potassium: 1376mg | Fiber: 8g | Sugar: 5g | Vitamin A: 686IU | Vitamin C: 77mg | Calcium: 53mg | Iron: 3mg
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