Best 4 Authentic Bombay Potato Recipes

Welcome to the world of flavors, where culinary enthusiasts and food connoisseurs come together to explore the delightful realm of cooking. In this article, we embark on a journey to discover the secrets of creating an authentic Bombay potato dish, a beloved delicacy that captures the essence of Mumbai's vibrant street food culture. Get ready to tantalize your taste buds as we delve into the intricacies of this classic recipe, offering insights into the perfect blend of spices, the art of selecting the right potatoes, and the techniques that transform ordinary ingredients into an extraordinary culinary experience.

Here are our top 4 tried and tested recipes!

BOMBAY POTATOES

Bombay Potatoes image

A yummy Indian side dish, Bombay potatoes are vegan, super simple to make, and family friendly to boot. I have lived in both India and the UK, where this is a popular dish, and this is the one Indian dish that I make that tastes super authentic.

Provided by Diana Moutsopoulos

Categories Side Dish Potato Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

4 potatoes, peeled and cubed
3 tablespoons vegetable oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon cayenne pepper, or to taste
½ teaspoon salt, or to taste
3 tablespoons minced onion

Steps:

Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes.
Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 39.2 g, Fat 11 g, Fiber 5.4 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 305.1 mg, Sugar 2.1 g

BOMBAY POTATOES

Bombay Potatoes image

This makes the perfect accompaniment to any curry -- vegetarian or meat based. They are very easy to make and the fresh flavors are so much better when you cook it yourself. Give it a go.

Provided by Jamie Oliver

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

3 tablespoons sunflower oil
1 teaspoon mustard seeds
A pinch ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1 knob fresh ginger, peeled and grated
4 knobs butter
6 potatoes, peeled, parboiled and cut into cubes
4 tomatoes, cores removed and flesh diced
A handful of fresh coriander, roughly chopped

Steps:

Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.

BOMBAY POTATOES

Bombay potatoes image

Enjoy Bombay potatoes as a brilliant side dish to an epic feast. These Indian-style potatoes made with nuggets of juicy tomato are super-easy to make, spicy and moreish

Provided by Esther Clark

Categories Side dish

Time 40m

Number Of Ingredients 13

Ingredients

1 thumb-sized piece ginger, grated
2 large garlic cloves
6 large vine tomatoes, halved, deseeded and chopped
800g new potatoes, halved
3 tbsp sunflower oil
1 large onion, thinly sliced
2 green chillies, halved, deseeded and thinly sliced
1 tsp black mustard seeds
2 tsp ground coriander
½ tsp turmeric
1 tsp ground cumin
2 tsp garam masala
small bunch coriander, chopped

Steps:

Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.

Nutrition Facts : Calories 268 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium

BOMBAY POTATOES (ALOO)

Bombay Potatoes (Aloo) image

An accompanying dish or snack

Provided by sweetunique

Time 45m

Yield Serves 4

Number Of Ingredients 11

Ingredients

500g potatoes - Aloo
2 tbs vegetable oil
Ã‚Â½ large onion - diced
2.5cm cube of fresh ginger - shredded (or 1 tsp ginger powder)
1 tsp chilli powder (optional)
1 tsp (white) cumin seeds - jeera
1 tsp garam masala
1 tsp mango powder (optional)
1 tsp mustard seeds
1 tsp sesimi seeds
1 tsp turmeric

Steps:

Scrub the potatoes well and cut to bite size (no need to peel). Place potatoes in a pan of salted boiling water and boil until cooked but still firm.
Heat the vegetable oil in a frypan. Fry the cumin and mustard seeds until they start to pop, put to one side.
Fry the ginger for about a minute, put to one side.
Fry the onion until opaque not quite soft, then add the turmeric, mango powder, chili powder and cook together for 2 minutes. Combine the cumin, mustard seeds, sesimi seeds and cooked ginger with the spiced onion adding a little of the potato's salt water if needed to form a runny paste and add the garam masala.
Add the potatoes to the fry pan mixture and stir gently until fully coated.
Serve Bombay potato - Bombay aloo hot or cold.
Calories in a portion (200g) of Bombay potatoes: 200kcal+

Tips and Tricks for Perfect Bombay Potatoes:

Use waxy potatoes, like Yukon Gold or red potatoes, for the best texture.
Cut the potatoes into 1-inch cubes for even cooking.
Soak the potatoes in cold water for at least 30 minutes before cooking to remove excess starch.
Parboil the potatoes in boiling water for 5-7 minutes, or until they are tender but still firm.
Drain the potatoes and let them cool slightly before frying.
Heat the oil to 350 degrees Fahrenheit before frying the potatoes.
Fry the potatoes in small batches to prevent overcrowding and ensure even cooking.
Cook the potatoes until they are golden brown and crispy, about 3-4 minutes per batch.
Drain the potatoes on paper towels to remove excess oil.
Season the potatoes with salt, pepper, and your favorite spices while they are still hot.
Serve the potatoes immediately with your favorite dipping sauce.

Conclusion:

Bombay potatoes are a delicious and versatile dish that can be enjoyed as a snack, side dish, or main course. With the right ingredients and techniques, you can easily make this classic Indian dish at home. Experiment with different spices and herbs to create your own unique flavor profile. Serve them hot and crispy for the best experience. Enjoy!