Bombay Potatoes – a delicious recipe with potatoes, brown mustard seeds, cooking oil, chili powder, turmeric powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Peel the potatoes and dice into bite sized pieces. fill a deep pan with water and boil the potatoes with a pinch of salt until they have cooked throughout.
2
When the potatoes are done rinse under cold water, making sure the potatoes do not break.
3
In a non-stick frying pan, heat up the oil. Once the oil is hot, (not so hot that a blue haze appears), add the mustard seeds and cover with a lid.
4
Lower the gas to the medium setting. The seeds will soon start to pop; lower the heat and add the chili and turmeric power and stir. Ensure the powder mixture and seeds do not burn!
5
Add the potatoes to the pungent oil and stir slowly for a minute until the potatoes are covered in the seeds and they turn a light yellow due to the turmeric.
6
Remove from the heat and garnish with coriander.
149
kcal
Calories
10
g
Fat
14
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 large potatoes, 2 tablespoons brown mustard seeds, 2 1/2 tablespoons cooking oil, 1 1/2 chili powder, and more.
Yes, Bombay Potatoes falls under the Soups & Stews 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.
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