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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
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
servings
Calories:
337
kcal
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:
1
servings
|
Calories:
337
kcal
|
Carbohydrates:
55
g
|
Protein:
7
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.04
g
|
Sodium:
67
mg
|
Potassium:
1376
mg
|
Fiber:
8
g
|
Sugar:
5
g
|
Vitamin A:
686
IU
|
Vitamin C:
77
mg
|
Calcium:
53
mg
|
Iron:
3
mg
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