Crispy on the outside, fluffy on the inside, and richly spiced with Indian flavors — Bombay Potatoes are the perfect side dish for any Indian meal!
Guys, we’re nearing the end of this crazy spree of Indian recipes!
I really love to create themed dinners, whether it’s for a dinner party or just for the boyfriend and me. Easy sides dishes come in really handy with these meals, especially when they are as delicious as these Bombay potatoes.
If you’re looking for an easy side dish to go with that curry or korma, look no further than these tasty spuds!
These little beauties are super fluffy with a crispy outer crust– just how roasted potatoes should be.
They get a quick boil in some water seasoned with turmeric before they go in the oven, which is what gives them such a bright color.
I like them just as they are, but they are also great with both regular and sriracha-spiked ketchup. Blasphemous, I know.
Quality spices are my secret kitchen weapon, and this recipe uses a few that you might have in your pantry, and a few that you might want to acquire.
First, there’s the turmeric. You can find this stuff in just about any supermarket. Fair warning: turmeric stains like crazy so make sure you’re careful with it.
Second, a good curry powder mixture. I like this one which you can snag on Amazon — the same brand makes my favorite garam masala (spice number 3!).
Finally, you’ll need black mustard seed. This adds a lovely peppery flavor to the potatoes (and makes them look all fancy). I have a huge jar sitting around at my house. Truth be told, I can’t remember where I got them, but Amazon has a variety of options.
Well, that’s about all you need to know!
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Here’s Your Recipe!
Bombay Potatoes
Ingredients
- 6 medium waxy potatoes, peeled and cut into bite-sized pieces
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon turmeric
- 3 tablespoons vegetable oil
- 2 teaspoons black mustard seed
- 1 teaspoon curry powder
- 1 teaspoon garam masala
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Place the potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and enough water to cover by one inch. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer to a large bowl.
- Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with potatoes. Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the pre-heated oven for 30 to 40 minutes, flipping the potatoes once half-way through. Remove from oven once the potatoes are fork-tender. Serve hot.
Nutrition Information
Amount Per ServingCalories 93 Total Fat 11g Carbohydrates 1g
Comments
When do you peel and cut up the potatoes? Before or after boiling? You didn’t mention it but the photos show potato chunks,
Ack! Silly mistake on my part. I peel and cut them into bite-size pieces before boiling. I’ll update the post right now! Thanks for catching this 🙂
I love Indian food and it was a dream come true to spend time in India last (3 months!) because my son was working there for a year. Your recipes sound wonderful with a singular (well two) exceptions – I never use curry powder and since they are all different, it is difficult to know which spices to use instead of the curry powder. Really – Indian food is not difficult and keeping the spices on hand (coriander, tumeric, cumin, black mustard seed, garlic, ginger, and chili’s are the most common) isn’t that hard. My “go to” curry powder is a mixture of those (heaping tsp coriander, scant tsp cumin, flat tspn tumeric, 3 garlic cloves, 3/4″ ginger, minced, 1 tsp salt, and ground cayenne to taste). Does your curry powder have all these ingredients?
One of the reasons I don’t use curry powder is that I don’t want all my dishes to taste the same. I have friends who are reluctant to try Indian food because they say they don’t like “curry” as if it were a flavour. Curry just means sauce in Hindu and that’s how the Indian’s use it.
Hi, Miriam! Wow, so jealous of the time you got to spend in India. I can’t wait until I have the chance to visit.
I love the variety of flavors in Indian dishes, and many times I choose to add spices individually (and toast the whole ones when I can!). You should check out my recipes for red lentil dal (https://thewanderlustkitchen.com/indian-red-lentil-dal/), sweet potato curry (https://thewanderlustkitchen.com/south-indian-sweet-potato-curry/), pepper chicken masala (https://thewanderlustkitchen.com/indian-pepper-chicken-masala/) and palak (https://thewanderlustkitchen.com/vegan-palak-paneer/).
I wanted to keep this recipe simple, and since not everyone has the space or cash to stock up on so many spices, I thought that using curry powder would be a nice compromise. The curry powder I use is from Frontier Co-op (https://www.frontiercoop.com/frontier-curry-powder-2-19-oz), which is my favorite spice company. It doesn’t contain salt or garlic cloves, but when I want garlic flavor I prefer to add fresh rather than granulated. I like to control my salt as well. Nothing beats the taste of fresh ginger, but I will say that Frontier’s ground ginger (which I also buy separately) is the best I’ve ever tasted.
It’s hard to know what part of “curry” people don’t like when they say they don’t like “curry.” It could be any of those spices, so there’s not much you can do unless you know specifically what it is they don’t like. If they don’t like curry, I’d shy away from curry powder 🙂
Hello Anetta…..I am Indian and must say I am impressed with your recipes. I love potatoes and use them in a lot of my indian dishes. Baked potatoes seem like a good idea.Can you tell me which type of potatoes you used? I know you mention waxy but could you give some names like is it Russet?
Hello anetta…which potatoes did you use please? Russet?