Bombay Potato Recipe

Name: Bombay Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb whole new potato, scrubbed; salt, to taste; 1 teaspoon ground turmeric; 3 tablespoons vegetable oil; 2 whole dried chilies; 6 -8 curry leaves, fresh; 2 onions, finely chopped; 2 green chilies, finely chopped; 2 ounces fresh cilantro, chopped; 1/4 teaspoon asafoetida powder; lemon juice; Spice Mix; 1/2 teaspoon cumin; 1/2 teaspoon mustard seeds; 1/2 teaspoon fennel seed; 1/2 teaspoon nigella seeds (kalonji)

Servings: persons

1 lb whole new potato, scrubbed
salt, to taste
1 teaspoon ground turmeric
3 tablespoons vegetable oil
2 whole dried chilies
6 -8 curry leaves, fresh
2 onions, finely chopped
2 green chilies, finely chopped
2 ounces fresh cilantro, chopped
1/4 teaspoon asafoetida powder
lemon juice
Spice Mix
1/2 teaspoon cumin
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seed
1/2 teaspoon nigella seeds (kalonji)

1
Place the ingredients for the spice mix in a little bowl and set aside.
2
Cook the potatoes in boiling water, to which has been added a pinch of salt and 1/2 teaspoon turmeric. When tender, drain the potatoes and mash coarsely. Set aside.
3
In a heavy based skillet, heat the oil and saute the curry leaves and dried red chillies until the chillies have darkened in color.
4
Add the onions, chopped green chillies, cilantro leaves, remaining 1/2 teaspoon turmeric, the asafoetida and the spice mix, and cook until the onions are soft and translucent.
5
Fold in the potatoes and a little water to just moisten.
6
Mix well to ensure even distribution of spices, and cook over low heat for about 10 minutes, stirring frequently, but taking care not to mash the potatoes further.
7
Add some lemon juice to taste and serve immediately.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb whole new potato, scrubbed, salt, to taste, 1 teaspoon ground turmeric, 3 tablespoons vegetable oil, and more.

Yes, Bombay Potato falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bombay Potato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions